Creamy Pumpkin Soup
One of the best pumpkin soups!
Servings 6
Ingredients:
8 slices bacon
1 medium onion, chopped
4 garlic cloves, minced
1/2 teaspoon crushed chili flakes (optional or adjust to suit taste)
1 large potato, chopped (or 2 medium)
2 (14-ounce) cans chicken broth
2 cups canned pumpkin puree
2 cups light cream or milk (or use 1 cup each milk and light cream)
3/4 teaspoon ground nutmeg
1 teaspoon salt, or to taste (I use seasoned salt)
fresh ground black pepper, to taste
sour cream
Instructions:——————————————-
In a large saucepan cook the bacon until crisp; remove and crumble (do not drain the bacon fat).
Add in the onion to the bacon fat and saute for about 3 minutes.
Add in garlic and chili flakes; cook for 2 minutes.
Add in the chicken broth chopped potato and pumpkin; simmer over medium-low heat until the potato is soft; remove from heat and cool.
Puree half of the mixture at a time in a blender or a food processor until smooth, then return to the saucepan.
Add in the light cream, nutmeg, salt and black pepper; heat through.
Ladle into bowls and dollup with sour cream, then sprinkle with crumbled bacon.
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