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Pumpkin Rosemary Soup with Bacon and Parmesan
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Provided By:
Gail Simmons

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    • Ingredients

    Serves:

    Directions

    Set a large Dutch oven over medium high heat and add 2 tablespoons of olive oil. Place bacon in the pot and cook for 5-6 minutes on first side, then turn and add the sprigs of rosemary to the pan. Cook 4-5 minutes more until the bacon is golden and crispy and rosemary leaves are lightly browned. Set aside on a paper towel until cooled. Remove the rosemary leaves from the stems then roughly chop the leaves and bacon.

    Pour off all but 1 tablespoon of bacon grease. To the pan, add butter, garlic and onion and sweat until translucent. Season lightly with salt and pepper then add pumpkin puree and chicken stock. Stir well and bring to a simmer. Cook for 15 minutes over low heat then carefully puree in a blender until smooth. Return puree to pot and bring back to a simmer. Add heavy cream and stir to combine.

    TO MAKE THE PARMESAN CROUTONS:

    Preheat oven to 400 degrees F. Spread cubes of sourdough out on a sheet tray. Drizzle with olive oil and sprinkle with Parmesan. Season with freshly ground black pepper and bake for 5-6 minutes until golden brown.

    Serve soup in shallow bowls topped with Parmesan croutons, crumbled bacon and rosemary.

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    5 Comments

    Filter by:
    msaok

    Substitute Canned Pumpkin Pie Mix for the plain pumpkin puree and this is a winner

    February 25 2012 at 10:59 AM Report abuse rate up rate down Reply
    mothra7

    We loved this soup. The combined tastes of the rosemary, bacon and parmesan cheese are delicious and really bolster the bland pumpkin. I'll definitely make this again!

    December 04 2010 at 7:05 PM Report abuse rate up rate down Reply
    elsandradarkweav

    I ended up putting in two cans of pumpkin, one was too thin with that much broth. I also found the flavor flat so I added a splash of cider vinegar and a pinch of cumin which helped.

    November 30 2010 at 3:44 PM Report abuse rate up rate down Reply
    msmiz44

    There is no recipe on how to make the soup!

    November 29 2010 at 11:17 AM Report abuse rate up rate down Reply
    Mary

    cook bacon & rosemary for 9 to 11 minutes, add butter, garlic & onion & sweat until translucent, cook w/ pumpkin and chicken stock for 15 minutes , puree & return to pot & bring to simmer, add cream...way more than 25 minutes total time!

    October 20 2010 at 3:05 PM Report abuse rate up rate down Reply

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