Pumpkin Soup with Blue Cheese and Bacon
This recipe is featured in Pumpkin: A Contemplation
- Servings 4
- 1.36 kg (3 pounds) pumpkin (or butternut squash), peeled and cubed*
- 4 strips smoky bacon, chopped
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 2.5 ml (½ teaspoon) dried sage
- 2.5 ml (½ teaspoon) dried thyme
- 2.5 ml (½ teaspoon) ground allspice
- 5 ml (1 teaspoon) sea salt
- Ground white pepper, to taste
- 710 ml (3 cups) good chicken broth
- 355 ml (1½ cups) light cream
- 4 or so dashes of your favorite hot sauce
- 118 ml (½ cup) crumbled Maytag or other blue cheese, for garnish
*Or 28 grams (14 ounces) canned pureed pumpkin.
1. In a pot large enough to hold all the ingredients sauté the bacon until crispy. Remove, drain on a paper towel, crumble and reserve for garnish.
2. Sauté onion and garlic in bacon fat until translucent and well glazed. Drain off excess fat. Add pumpkin and “sweat” covered for five minutes. Add the sage, thyme, allspice, salt, and pepper; stir well. Add chicken broth and bring to a boil. Simmer for half an hour or until the pumpkin is soft.
3. Purée the soup in a food processor, or with an immersion blender until smooth. Return to the pot and add most of the cream; re-heat but do not boil. If too thick, thin with more cream. Adjust seasonings with salt and white pepper and then add the hot sauce.
4. Serve in warmed bowls, garnished with crumbled, crispy bacon and blue cheese.