Grannydragons Pumpkin And Bacon Soup Recipes

PUMPKIN APPLE BACON SOUP

Steps:

• 1. Peel and finely chop onion and set aside.
• 2. Core, peel and chop apples into small to medium chunks and set aside.
• 3. Prepare bacon by cooking crisp, then crumbling into bacon bits, and set aside.
• 4. In a large dutch oven, heat the bacon grease, then add in the onions, apples and spices until onions are translucent (approximately 8-10 minutes) medium-high heat.
• 5. Add in the chicken broth and bring to a boil on high heat until the apples are soft.
• 6. Reduce heat to medium, add in pumpkin and bacon. Allow to simmer for 20-30 minutes, stirring occasionally.
• 7. With an immersion blender, puree the soup, adding in the heavy cream. (You may substitute softened, chunked cream cheese also).
• 8. I do not have an immersion blender, so I placed the soup in batches in my blender adding in the cream. Soup will be velvety. Like a bisque. You may also, leave some bacon bits aside to garnish on top and add some pumpkin seeds to the top for a nice added touch.

GRANNYDRAGON'S PUMPKIN AND BACON SOUP

Steps:

• Combine pumpkin, onion, carrot and celery in large soup pot with oil.
• Stir and fry 5 minutes.
• Stir in curry powder and cook 1 minute more.
• Add flour and stir.
• Remove pot from heat and stir in stock.
• Puree with a wand blender or food processor at this point. Return to the soup pot if using the food processor.
• Fry chopped bacon 3 to 4 minutes in separate pan, stirring constantly, until crisp. Remove bacon with slotted spoon to the soup pot. Save bacon fat of another use.
• Taste soup to adjust seasoning.
• Bring to the boil, reduce heat to simmer.
• Simmer 5 minutes, stirring.
• Serve soup in bowls. May garnish with roasted pumpkin sees and freshly grated nutmeg.