This recipe has been making an appearance on my Thanksgiving table for the last few years.
Before you start on the recipe itself you need to do some prep here. See my post on making your own pumpkin puree. You could use canned but why? Your results will be much better using fresh puree for your soup.
- 1 cup onion; chopped
- 2 cloves garlic minced
- ⅓ cup bacon; diced
- 4 cups of fresh pumpkin puree
- 6 cups home made chicken stock
- 1 cup of heavy cream
- ½ Tbsp ground ginger
- ¼ tsp fresh ground nutmeg
- ¼ tsp Saigon cinnamon
- ¼ tsp rubbed sage
- ½ tsp mild curry powder
- fresh ground pepper
- In a stock pot cook the onion, garlic and bacon together over medium heat until the fat renders out and the onions are glassy
- Add the chicken stock pumpkin and bring to a boil
- Reduce to a simmer and cook for 30 minutes uncovered
- Using a blender or immersion blender puree the soup.
- Put back in pot bringing to a boil and reduce again to a simmer
- Add the seasonings adding salt and pepper to taste
- Simmer uncovered for another 30 minutes
- Add the heavy cream
Use a good quality bacon for this. When I can I make my own to ensure the quality is good. A surprise here is Walmart carries a thick cut bacon that is good for this purpose. It goes under the name "Wright" and I use the applewood smoked as it has a nicer flavor.
This soup can be garnished with pepitas (Mexican pumpkin seeds) that have been toasted in a dry skillet.