Pumpkin Bacon Soup Food

PUMPKIN APPLE BACON SOUP

Steps:

• 1. Peel and finely chop onion and set aside.
• 2. Core, peel and chop apples into small to medium chunks and set aside.
• 3. Prepare bacon by cooking crisp, then crumbling into bacon bits, and set aside.
• 4. In a large dutch oven, heat the bacon grease, then add in the onions, apples and spices until onions are translucent (approximately 8-10 minutes) medium-high heat.
• 5. Add in the chicken broth and bring to a boil on high heat until the apples are soft.
• 6. Reduce heat to medium, add in pumpkin and bacon. Allow to simmer for 20-30 minutes, stirring occasionally.
• 7. With an immersion blender, puree the soup, adding in the heavy cream. (You may substitute softened, chunked cream cheese also).
• 8. I do not have an immersion blender, so I placed the soup in batches in my blender adding in the cream. Soup will be velvety. Like a bisque. You may also, leave some bacon bits aside to garnish on top and add some pumpkin seeds to the top for a nice added touch.

PUMPKIN BACON SOUP

Steps:

• Mix all of the ingredients together (not garnish and reserving a little of the bacon for garnish) and heat over medium.
• Ladle into soup bowls and top each cup with 1 tsp of sliced green onion and the remainder of the bacon to serve.

HALLOWEEN PUMPKIN SOUP WITH SMOKED BACON

Steps:

• 1. Melt the butter in large heavy-bottomed pot. Add onion dices, raw diced smoked bacon and pumpkin flesh.
• 2. Sweat for about 6-8 minutes over med heat to release the flavours. Add the tomato puree and stir.
• 3. Then pour in the stock and stir in the cream. Cook on low heat for 30 minutes.
• 4. Liquidize with a hand blender and season to taste.
• 5. TO SERVE = Pour soup into bowl and sprinkle the cooked bacon pieces on top. Serve with a warm slice of crusty garlic bread and enjoy..... :)

PUMPKIN (SQUASH), LEEK, BEAN AND BACON SOUP

Steps:

• Heat oil in a dutch oven or large, deep saucepan that can hold all the ingredients.
• Lightly fry the chopped bacon. Remove and set aside. If the bacon has released a lot of fat, drain off as much as you wish.
• Reheat the remaining oil/bacon fat. Add sliced leek and onion and crushed garlic, and saute until tender.
• Add chopped pumpkin and saute for five minutes, stirring frequently.
• Add stock, beans, bacon, tarragon, thyme and chili flakes.
• Bring to a boil, then lower heat and simmer uncovered for 20 minutes, or until pumpkin is fork tender.
• Add 1/4 cup parsley.
• Zap the cooked mixture with a stab blender or buzz up in a food processor. Or crush with a potato masher. The choice depends on your consistency preferences.
• Stir in cream (if used), and season with salt and pepper to taste. Reheat gently.
• Ladle into bowls and garnish with sour cream and additional parsley or coriander (cilantro).

GRANNYDRAGON'S PUMPKIN AND BACON SOUP

Steps:

• Combine pumpkin, onion, carrot and celery in large soup pot with oil.
• Stir and fry 5 minutes.
• Stir in curry powder and cook 1 minute more.
• Add flour and stir.
• Remove pot from heat and stir in stock.
• Puree with a wand blender or food processor at this point. Return to the soup pot if using the food processor.
• Fry chopped bacon 3 to 4 minutes in separate pan, stirring constantly, until crisp. Remove bacon with slotted spoon to the soup pot. Save bacon fat of another use.
• Taste soup to adjust seasoning.
• Bring to the boil, reduce heat to simmer.
• Simmer 5 minutes, stirring.
• Serve soup in bowls. May garnish with roasted pumpkin sees and freshly grated nutmeg.

PUMPKIN BACON CHOWDER

Steps:

• 1. Cut up bacon (scissors are easiest). Fry in a large soup pot until crispy. Remove bacon from pan, but leave oil.
• 2. Chop onion and fry in bacon oil until soft.
• 3. Precook potato in microwave or stove top.
• 4. Add pumpkin, potato, corn, milk and mushroom soup to pot and heat through. Add more milk if you like thinner soup.
• 5. Serve and sprinkle bowls with fried bacon.

CURRIED PUMPKIN, KUMERA AND BACON SOUP

Steps:

• Peel the pumpkin, remove the seeds and cut into 5cm/2" cubes. Cut bacon into short strips.
• Brown bacon over moderate heat in a large soup pot adding some of the butter if the bacon looks like sticking. Remove half the bacon and set aside to use as a garnish. Add the remaining buter, onions, garlic and curry powder and cook till the onion is lightly browned and transluscent. Add the pumpkin, kumera and water. Cover the put and cook till the pumpkin and kumera are tender.
• Puree soup in a food processor or blender, or mash the vegies. Thin with a bit of water, milk or cream if needed and season to taste.
• Serve, topped with the reserved bacon.

PUMPKIN & BACON SOUP

Steps:

• In a large, heavy-bottomed pan, heat the oil with 25g butter. Add the onion and a pinch of salt and cook on a low heat for 10 mins or until soft. Add 60g bacon and cook for a further 5 mins until the bacon releases its fat. Then increase the heat to medium, add the pumpkin and stock and season. Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for about 40 mins until the pumpkin is soft. Pour in the cream, bring to the boil again and remove from the heat. Set aside some of the liquid, then blend the remaining pumpkin until smooth and velvety, adding liquid back into the pan bit by bit as you go (add more liquid if you like it thinner). Strain through a fine sieve, check the seasoning and set aside.
• Melt the remaining butter in a pan over a high heat and fry the rest of the bacon with black pepper for 5 mins. Divide the bacon between four bowls, reheat the soup and pour over. To serve, sprinkle over the pumpkin seeds and drizzle with maple syrup.