Pumpkin Soup

Pumpkin Soup

Prep Time

15 minutes

Cook Time

65 minutes

Serves

4 people

Nothing says fall like pumpkins and nothing says fun like individual pumpkin soups serve with spiderade for the kids and Lemon Espresso Martinis for the grown-ups!

Ingredients

  • 4 tablespoons olive oil divided
  • 4 tablespoons butter divided
  • 4 onions thinly sliced
  • 4 individual pumpkins cleaned
  • 4 cups chicken stock
  • 1/2 pound bacon
  • 4 tablespoons pepper jelly
  • 2 cloves garlic
  • 8 slices bread cut into cubes
  • 1/2 cup grated Parmesan

Preparation

  • 1 Preheat oven to 375°F.
  • 2 Caramelize onions in 2 tablespoons olive oil and 2 tablespoons butter.
  • 3 Divide onions between the 4 pumpkins.
  • 4 Fill pumpkins with hot chicken stock and replace tops.
  • 5 Bake 45 minutes.
  • 6 Place bacon on cookie sheet covered with non-stick foil.
  • 7 Spread pepper jelly on each slice of bacon.
  • 8 Place bacon into cold oven and set heat to 400°F and bake for 20 minutes.
  • 9 Melt 2 tablespoons butter and 2 tablespoon olive oil and add garlic.
  • 10 When butter begins to bubble and brown remove garlic and add bread.
  • 11 Sauté bread turning constantly until toasted.
  • 12 Slice bacon very thin.
  • 13 Serve the soup topped with the croutons, Parmesan and bacon.
NUTRITION:

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