Happy Friday, all! I'm so happy the first weekend of fall is finally here. Oh, and the best part? The fair is in town! I'm so excited, I can taste the chocolate covered bacon already!
Now, for the topic at hand. Pumpkin Soup. Doesn't this just scream fall? I'm sure a lot of you already saw this on my guest post, but I thought I'd share it again. Just in case you missed it. Because trust me, you don't want to miss out on all this yummy goodness.
Here's what you need:
- 2 Large Cans of Pumpkin (2lbs)
- 3 carrots peeled and diced
- 1 yellow onion diced
- 1 tbs. curry
- 1 tsp. smoked paprika
- 1 tsp. tumeric
- a pinch of orange zest
- 1 tsp. ground red pepper
- sea salt and freshly ground pepper to taste
- 1 tsp dry dill
- 1 cup heavy cream
- 5 cups chicken broth
- 1 stick of butter
- 6 strips of bacon
*Preheat your oven to 350. Arrange the bacon in a single layer on a baking sheet and bake until crisp. This should take about 20 minutes.
In the meantime, puree the carrots & onion. Over a medium-high heat, bring all the ingredients to a boil. Once it's boiling, you'll want to turn the heat down and let it simmer for about 20 minutes. Add in the bacon, dill and enjoy the yummy smell.
Tell me, what are you favorite fall recipes?
**Today I'm link up with Foodie Friends Friday!**