"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pumpkin, Bacon and Swiss Cheese Soup Recipe

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This recipe for Pumpkin, Bacon and Swiss Cheese Soup, by , is from Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Credit to Debra Mayhew


2 lb of pumpkin
8 oz smoked bacon
1 tbsp oil
1 medium-sized onion, chopped
2 garlic cloves, crushed
2 tsp ground cumin
1 tbsp ground cilantro
2 medium potatoes, cut into small chunks
3¾ cups of vegetable stock
2 tsp cornflour
2 tbsp crème fraîche
Salt and freshly ground black pepper
1½ cups Swiss cheese, grated.
Crusty bread to serve

1. Cut the pumpkin into small pieces.
2. Remove the fat from the bacon and chop into small pieces.
3. Heat the oil in a large saucepan and cook the onions and garlic for 3 minutes, or until beginning to soften.
4. Add the bacon and cook for about 3 minutes. Stir in the spices and cook on a low heat for another minute.
5. Add the chopped pumpkin, potatoes, and stock. Bring to the boil and simmer, covered, for 15 minutes, or until the pumpkin and potatoes are tender.
6. Blend the cornflour with 2 tbsp water and add to the soup with the crème fraîche. Bring to the boil and simmer, uncovered, for 3 minutes. Adjust the seasoning if necessary.
7. Ladle the soup into warm bowls and sprinkle the cheese on top. Serve immediately with crusty bread to scoop up the melted cheese.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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