It’s starting to cool down again, and nothing is more reminscent of Autumn than pumpkin and squash dishes. I enjoyed this soup because it’s so flexible – it would be delicious with roasted carrot puree, roasted butternut squash, or even apple added to it. I decided to keep this iteration simple with the always appropriate addition of bacon.
One thing I’ve found with this soup is that the next day, you can reheat it with a couple handfuls of parmagianno regianno and italian sausage, and basically have Creamy Pumpkin and Sage Pasta.
- 1 pie pumpkin, roasted for 60 minutes at 400 F, peeled, and pureed
- 1 red onion
- 3/4 lb. bacon, cut into 1/2″ chunks
- 4 cloves garlic, chopped
- a good handful of sage leaves
- 1 cup heavy cream
- 1/2 cup milk
- sea salt
- freshly ground pepper
In a heavy bottomed pot or Dutch oven, over medium high heat, saute the bacon until done to your liking, and a good amount of fat has rendered off. Remove the bacon from the pot with a slotted spoon, and reserve on a plate covered with a paper towel. Leave about 3 Tbsp of the bacon fat in the pot, and reserve the rest for another use.
Add the onions to the pan and cook for a few minutes until they have softened. Add the garlic and cook for a few moments until fragrant. Add the sage leaves and cook for a few minutes more.
Deglaze the bottom of the pan with the pureed pumpkin, and stir around for a bit. Add the cream and milk, and with an immersion blender, puree until smooth. You can also skip this step if you wish. Add the salt and pepper to taste, and simmer for about 10 minutes.
Add half of the bacon back to the soup, and garnish each bowl of soup with the other half of the bacon.