PUMPKIN SOUP with roasted pumpkin seeds
Photography by Angie Norwood Browne
Pumpkin and bacon soup
2 Tablespoons olive oil
2 onions, chopped
2 small sugar pumpkins
3/4 cup diced bacon
Pinch of grated nutmeg
5 cups low salt chicken stock or broth
Salt and pepper, to taste
Heat oven to 400 degrees Fahrenheit
Trim stems off of the pumpkins and cut the pumpkins in half vertically
Clean out the strings and seeds from the inside of the pumpkins and prick the flesh with a fork. Place the cut side down on a sheet pan and cover with tin foil. Bake for 40 min or until the flesh is tender.
When pumpkins have finished baking, remove them and allow to cool for 15 min.
Meanwhile, heat the oil in a large pan. Add the onions and cook over low heat for 5 min until softened and translucent. Do not brown the onions.
Add the bacon and nutmeg to the onions
Scoop the pumpkin out of the skin and add to the onion mixture.
Stir well. Cover and simmer for 10 – 15 min.
Remove the pan from heat and let cool a little bit.
Transfer to a food processor and process until smooth.
Rinse out pan and return the soup to the clean pan.
Season with salt and pepper.
Ladle into warmed bowls and enjoy!
Recipe and Food Styling by Emily Browne