Saturday, December 5, 2009

Pumpkin Soup, II

Pumpkin Soup

6 ounces bacon, cut into small pieces (optional if making a vegetarian soup)
1 medium onion, diced
2-3 cloves garlic, minced
2 pounds pumpkin, roasted at about 400 F until tender (or you can use canned in a pinch)
2-3 cups vegetable or chicken stock
1 cup apple cider
1/2 cup half and half (optional)
salt and pepper to taste
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon

Cook the bacon, if using, in a soup pot until crisp. Remove with a slotted spoon. Cook the onions in the drippings (or in olive oil/butter) until soft. Add the garlic and cook 3-4 minutes. Add the roasted pumpkin, liquid (except dairy), seasonings and spices. Simmer 10-15 minutes. Blend with a stick blender or place in a blender in batches. Return to the pot and add half and half, if using.

Garnish with bacon and toasted pumpkin seeds.

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