Monthly Meal Planner, Menu Planner, Free Recipe Website, Dinner Ideas, Monthly Menu Planner, Monthly Meal Plan, monthly menu plan, Monthly Meal Planning, monthly menu planning, meal plan, family meal planner, family menu planner, easy meal planning, easy menu planning, month of meals, menu calendar, free meal calendar, free menu planner, free recipe planner, free recipe calendar, meal calendar, recipe planner, recipe calendar, monthly recipes, home dining, month of recipes, smart cooking, use leftovers, reuse meals, leftover planning, left overs, diverse meals, jes, jessica, mostek, jessica mostek, meal ideas, menu ideas, no credit card needed, no credit card necessary, ideas for supper, ideas for supper tonight

Return to browsing category: Fall/Winter

Pumpkin Soup by Chris Nelson serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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:

0.50 lb

Carrots Chopped

0.50 lb

Celery Chopped

0.50 lb

Onions Chopped

0.50 lb

Thick Cut Butchers Bacon

1 Can

Pureed Pumpkin

30 oz

Chicken Stock

4 Sprigs

Fresh Thyme

Kosher Salt and Pepper To Taste

8 oz

Sour Cream

2 Tbs.

All-Purpose Flour

0.50 cups

Dry White Wine

2 ozs

Toasted Pine Nuts

Directions:

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.

Categories:

Fall/Winter
Holiday Favorites
Low Calorie
Low Carb
Low Fat
Soups