Pumpkin Soup
Cristine
ingredients
- Pumpkin Soup
- 8 slices bacon, cut into pieces
- 3 TBSP olive oil
- 1 onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 7 cups water
- 2 TBSP chicken bouillon granules
- 4 cups (32 oz) pumpkin
- 1 TBSP sugar
- 1 tsp thyme
- 1 cup milk
- 1/8 tsp nutmeg
- 2 tsp curry powder
- Salt and Pepper, to taste
- Grated cheddar and parmesan, for topping
directions
- 1
In a large soup pot, saute bacon, onion, carrots, and celery in oil for 15 minutes. Stir in water, bouillon, pumpkin, sugar, and thyme. Bring to a boil. Reduce heat and simmer until vegetables are tender.
- 2
Blend with hand blender or transfer in batches to a blender or food processor. Blend until smooth. Mix in milk, nutmeg, and curry powder. Heat through and season with salt and pepper.
- 3
Pour into bowls and top with cheese.
Source: Cristine
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