Friday, September 28, 2012

Pumpkin Soup


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.


Let's get started.  


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. 


At this point, you could serve the soup immediately or (like I do) let it cook for about an hour or two on low heat.  This extra time really makes the soup POP with flavor!



Tell me, what are you favorite fall recipes?  


**Today I'm link up with Foodie Friends Friday!**

3 comments:

  1. Yum!!! That beer looks good too:)

    ReplyDelete
  2. Two Thumbs ( I mean Yums) up. Hugs

    ReplyDelete
  3. I love pumpkin and this soup sounds so good! The pumpkin Ale sounds good too! ;)
    thanks for sharing at Foodie Friends Friday!

    ReplyDelete