Right around the same time that pumpkin season is starting, I begin to think about how nice it would be to have some soup. Unfortunately, since I walk to work, carrying liquid has always been a dangerous proposition. I’ve attempted it a few times with varying success (and varying amounts of spillage).
This all changed when I started to build up my mason jar collection a month or two ago. These jars are perfect for transporting liquids. Once I knew that I could take it to work without spilling, I decided to test out a new pumpkin soup recipe.
Pumpkin Soup with Bacon
Adapted from Framed Cooks.
The original recipe called for blue cheese, and while I’m a blue cheese lover, I just did not like the combination. I do, however, love the addition of molasses. It adds a depth of flavor that other recipes did not have.Ingredients
15 ounces 100% pumpkin puree
2 cup chicken stock
1/2 cup half and half
3 Tbsp molasses
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp ginger
1/8 tsp cayenne pepper
salt to taste
2 slices bacon, diced
1 shallot, minced
1. In a medium pot, heat 15 oz pumpkin, 2 c chicken stock, 1/2 c half and half, 3 T molasses, 1/2 t cinnamon, 1/4 t nutmeg, 1/4 t allspice, 1/4 t ginger and 1/8 t cayenne pepper until simmering gently.
2. Allow the pumpkin mixture cook for around 10 minutes. Season with salt to taste.
3. In a large frying pan, fry bacon pieces until they begin to brown.
4. Add minced shallot and cook until both bacon and shallot are browned.
5. Serve soup hot, topped with the bacon shallot mixture.
Nutritionals (3 servings) Cals: 287, Fat: 14, Carb: 30, Fiber: 2, Protein: 12
