Pumpkin Soup
From kytigger 15 years ago
- 60 minutes to make
- Serves 9
A great autumn soup when looking for something different.
Ingredients
- 6 thick slices bacon, cut into small pieces shopping list
- 1/2 pound fresh spinach shopping list
- 3 medium leeks shopping list
- 1/4 cup unsalted butter shopping list
- 4 cups canned diluted chicken broth shopping list
- 1 1/3 cup cooked, mashed pumpkin shopping list
- 3 medium potatoes, peeled and thinly sliced shopping list
- 1 Tbs chopped fresh parsley shopping list
- 1 bay leaf shopping list
- 1/2 teaspoon dried whole thyme shopping list
- 1/8 teaspoon ground nutmeg shopping list
- 1 1/2 cups whipping cream shopping list
- 1/2 cup freshly grated parmesan cheese shopping list
- salt and pepper to taste shopping list
How to make it
- Cook bacon in large skillet until almost crisp, remove bacon, drain on paper towel.
- Remove and discard stems from spiunach, wash leaves thoroughly and chop
- Remove roots tough leaves and tops from leeks, leaving white part only.
- Wash leeks and finely chop.
- saute in butter in a Dutch oven until tender.
- Add bacon, broth, and next 6 ingredients
- Stir well
- Bring to a boil
- Reduce heat and simmer 30 minutes, stirring occasionally
- Remove and discard bay leaf.
- Transfer vegetable mixture in batches to container of an electric blender or food processor
- Cover and process until smooth
- Return pureed mixture to Dutch oven.
- Stir in whipping cream.
- Cook over low heat 20 minutes or until thoroughly heated (do not boil)
- Stir in chopped spinach, Parmesan chees and salt and pepper to taste just before serving.
People Who Like This Dish 4
- suethecooker Nowhere, Us
- peggy_cookingfool White Swan, WA
- lasaf St. Paul, MN
- kytigger Louisville, KY
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lasaf
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" It was excellent "