Today’s Pumpkin Soup Recipe- Love The Pumpkin
Today's recipe words of the day were Pumpkin Soup. Pumpkin soup is so comforting around this time of the year. I love to cook foods that are in season and support our local farmers. The pumpkin is about more than Halloween. I admit that I am guilty of using the pumpkin as a candle holder and a scary decoration for the doorstep. Mr Pumpkin head will be in the trash this evening. I should of thrown him out this morning but he's so ugly until he's cute, I left him to scare the rabbits. While shopping for the large Jack-O-Lantern I managed to pick up a couple of extra little pumpkins to decorate for Thanksgiving and to make this tasty soup. Enjoy !!!
4 lbs. pumpkin, cut into 2-inch cubes
2 medium sweet onions, chopped
4 cloves garlic, crushed
3 tablespoons olive oil
2 medium sweet onions, chopped
4 cloves garlic, crushed
3 tablespoons olive oil
1 tablespoon Pesto
2 1/2 cups vegetable stock- low salt
1 1/2 cups heavy cream
2 slices thick hickory spiced bacon, finely chopped and pan-fried to crisp
Garlic or cheese croutons
2 1/2 cups vegetable stock- low salt
1 1/2 cups heavy cream
2 slices thick hickory spiced bacon, finely chopped and pan-fried to crisp
Garlic or cheese croutons
Chopped fresh parsley and cilantro leaves to garnish
Roast the pumpkin, garlic and onion in the oven on 400 degrees for 25-30 minutes or until tender. You can drizzle olive oil and a little salt for flavor.
Place the roasted ingredients in the blender and puree with vegetable stock. Pour the puree into a saucepan and cook on a medium low heat with the heavy cream. add the croutons and parsley cilantro mixture when your ready to serve.
Via Alexis's Kitchen
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