Pumpkin & Bacon Soup
Pumpkins...so many options from pie to pancakes/waffles and biscuits to soup.
This recipe is from one of our favorite books, Jennifer McLagan’s Fat: Appreciation of a Misunderstood Ingredient
We have two heirloom pumpkin varieties this year that vie for best cooking pumpkin status: Winter Luxury (gorgeous with flesh that is smooth, sweet, and fiber-free) & Long Pie (sweet/savory depth of flavor and smooth, virtually stringless texture that makes for extraordinary pies).
Ingredients
1/2 lb Bacon or Bacon Ends
1 large onion, sliced
1 stalk celery, sliced (or celeriac)
Sage, 1 sprig fresh or less dried
3.5 lbs pumpkin or winter squash
8 cups water or stock
Salt & Pepper
Directions
Dice bacon ends, place in large saucepan over low heat. When most of the fat is rendered add onion, celery & sage, stirring to coat with the fat. Cook until veggies soften about 7 min.
Cut squash into quarters & peel. (Or could roast and then scoop out and then just need to cook until merged)
Pour 1 cup water into pan with veggies, increase heat to high; deglaze plan with spoon, scraping up brown bits on the bottom, add remaining 7 cups water, squash pieces, 1 TB salt, pepper.
Bring mixture to boil, then lower heat and simmer until squash is very soft, 30-45 minutes.
Let cool slightly, then puree.
Season to taste and reheat to serve.
Top with a bit of yogurt, a smidge of maple syrup, fresh herbs or some roasted pumpkin seeds if you wish!
