Pumpkin Soup
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Smoky Flavor Pumpkin Soup with Marsala
This delicious pumpkin soup recipe combines pumpkin, onion, garlic, parsley and wine. You can use a chicken broth or vegetable broth as the base. The smoky flavor comes from the addition of bacon and you can use regular smoked or double smoked bacon. Cook it until it is nice and crispy but not too charred.
Be careful how much salt you add to this recipe because the bacon might be quite salty. It is best to add the salt at the end. The garlic adds a nice savory flavor to this smoky flavor pumpkin soup and you can reserve some fresh parsley to garnish the soup if you want.
The sour cream and parsley garnish is optional but it is always nice to add some garnish to your pumpkin soup recipes to finish them off and make them look tasty. Pumpkin soup is usually a very appetizing color anyway but a little bit of garnish does look good.
Creamy Smoky Flavor Pumpkin Soup
Ingredients -
6 slices diced, cooked bacon (keep the fat)
6 cups pumpkin, peeled and in 1 inch cubes
6 cups chicken broth
2 cloves garlic, minced
˝ cup marsala wine
Sour cream, to garnish
1 tablespoon chopped fresh parsley, plus more for garnish
˝ stick unsalted butter
Salt and freshly ground black pepper
Preparation:
Heat the butter and bacon fat in a soup pot over a medium high heat, and then add the garlic and pumpkin cubes.
Sauté for about 15 minutes, then add the broth and simmer, covered, for 30 minutes.
Remove the soup from the heat and add the parsley, marsala, salt and pepper.
Puree the soup in a blender, in batches, until it is smooth.
Put the soup back in the pot with the bacon and simmer it for 10 minutes.
Serve immediately, garnished with the sour cream and some fresh parsley.
(Serves 6)
