Pumpkin Soup
by Chris Nelson
serves: 4
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 This creamy and silky soup brings back memories of warm fire places and snowy evenings. It makes a great starter for dinner or a the perfect mid-week lunch. |
| Ingredients: |
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0.50 lb |
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Carrots Chopped |
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0.50 lb |
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Celery Chopped |
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0.50 lb |
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Onions Chopped |
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0.50 lb |
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Thick Cut Butchers Bacon |
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1 Can |
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Pureed Pumpkin |
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30 oz |
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Chicken Stock |
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4 Sprigs |
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Fresh Thyme |
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Kosher Salt and Pepper To Taste |
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8 oz |
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Sour Cream |
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2 Tbs. |
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All-Purpose Flour |
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0.50 cups |
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Dry White Wine |
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2 ozs |
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Toasted Pine Nuts |
| Directions: |
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Chop and sauté bacon in large stock pot until crisp. Remove bacon from pot and save for soup garnish. Sauté carrots, onions and celery in bacon renderings for 5 minutes or until tender. Add half the thyme. Add flour and stir until all moisture is absorbed and flour begins to brown. Deglaze pan with white wine and scrape bottom of pan until clean. Add pumpkin purée and stir to incorporate. Bring back to tempature and slowly start to add chicken stock 4 ozs. at a time, stiring often. Simmer for 15 minutes or until vegetables are soft enough to blend. Use an emersion blender to purée soup until smooth and frothy. Continue to simmer and stir until much of the air is worked out. Add salt and pepper to taste. Stir in 6 ozs. of the sour creme. Bring soup to temperature once more. Pour soup into bowls and garnish with bacon, pine nuts and remaining sour cream and thyme. Serve immediately.
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