Smoky Pumpkin Soup
Velvety pumpkin soup with smoky bacon, a splash of Marsala wine, and dried thyme. Garnished with toasted pumpkin seeds for crunch — autumn in a bowl.
Ingredients
- 6slices bacon
- 4tbspunsalted butter, 1/2 stick
- 6cuppeeled, cut up pumpkin
- 6cupbeef stock
- 1/2cupmarsala
- 1tspdried thyme
Directions
- 1
Salt/pepper to taste Toasted pumkin seeds/garnis The bacon should be diced and cooked crisp. Reserve the fat. The pumpkin should be cut in 1-inch pieces.
- 2
Heat the bacon fat and butter in a stock pot over medium-high heat. Add the pumpkin and saute for 15 minutes, stirring occasionally.
- 3
Pour in the stock and simmer covered until the pumpkin is very tender, about 30 minutes. Remove from heat. Add the Marsala, thyme, and salt and pepper to taste.
- 4
Process the soup in batches in a blender until smooth. Return to the stock pot. Add the bacon. Simmer 10 minutes. Serve immediately, garnish with toasted pumpkin seeds.