We're Serving Soup! Winter Pumpkin Soup w/ Parmesan Croutons & Hickory Chips

Winter Pumpkin Soup with Parmesan Croutons

and Hickory Smoked Bacon Chips

Recipe by Jennifer Hill Booker

Yields 4 servings

Ingredients:

2 cups roasted pumpkin, mashed

2 ½ cups chicken stock

1 tablespoon unsalted butter

½ medium white onion, diced

1 clove garlic, minced

½ cup heavy cream

Sea salt and freshly ground black pepper, to taste

Hickory Smoked Bacon Chips:

6 slices of Hickory smoked bacon, cut into 1-inch strips

2 sprigs fresh rosemary

2 tablespoons olive oil

Parmesan Croutons:

2 cups stale bread, cut into 1-inch cubes

¼ cup grated Parmesan

1 tablespoon extra-virgin olive oil

¼ teaspoon red chili flakes

Freshly ground black pepper

Directions:

Hickory Smoked Bacon Chips:

Heat a large stock pot over medium high heat and add 2 tablespoons of olive oil.

Place bacon in pot and cook for 5-6 minute, add the sprigs of rosemary to the pot and cook and additional 4-5 minutes or 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, discard stems.

Winter Pumpkin Soup:

Pour off all but 1 tablespoon of bacon grease from stock pot.

Add butter, garlic and onion and sweat until translucent, stirring to loosen any browned bits from bottom of the pan.

Add mashed pumpkin, chicken stock and season lightly with salt and pepper.

Bring to a simmer, reduce heat and cook for 15-20 minutes.

Add heavy cream and stir to combine.

Parmesan Croutons: Preheat oven to 400*F.

In a large bowl, combine bread, olive oil, cheese, chili flakes and black pepper.

Spread onto a sheet pan and bake for 5-6 minutes, or until bread cubes are golden brown.

Serve soup in warm bowls topped with croutons, bacon chips, and chopped rosemary.

Remember to order your Holiday Gifts!