2 Slices Bacon
8 Fresh Sage Leaves
1 C. Cheddar Cheese, shredded
6 1/2″ Slices of Baguette
1 Tbsp Oil
3 C. Chicken Broth
15 oz Pumpkin Puree
1/2 Onion, medium dice
2 Garlic Cloves, minced
1 Tbsp Cajun seasoning
1/2 C. Heavy Cream
4 Tbsp Sour Cream
S&P, to taste
Kristine B., Green BEAN Delivery
If you ask me, this pumpkin soup recipe is the epitome of autumn. So warm and comforting, savory and delicious. I made a batch as a perfect way to end a great weekend out at the Parke County Covered Bridge Festival. We were invited to go with some friends for a weekend of ATV-ing and festival-ing. I had no idea that the western side of Indiana was so beautiful!
We took those Quads down creeks and woods, found hidden waterfalls, and some spectacular scenery. We went to the festival, saw a couple covered bridges, had some super unhealthy (and really yummy but don’t tell anyone I said that) “fair food”, and enjoyed the beautiful day people watching and looking at local vendor’s goods. When we got back to the cabin, the weather had started to turn a bit, so I got to cookin’!
Yummy Pumpkin Soup
This recipe serves four and can double very easily. It can be made entirely from scratch, or you can cheat a little and use canned pumpkin. I used the canned, as I was not in my own house (and I wanted to be by the fire-pit, not cooking all night). I really like the texture and flavor of the Omena Organic Pumpkin. It’s really very close to the real-deal roast your own.
Here’s what you do:
- Preheat oven to 425.
- In a deep skillet over medium, cook your bacon to crisp. Drain on paper towel. Add 1 Tbsp oil, and drop the sage leaves into the oil. Fry each side for about 10 seconds, and drain on towel. Sprinkle lightly with salt. Set aside.
- Cut 6, 1/2″ slices off of a baguette and place on cookie sheet. In small bowl, crumble bacon and mix in the shredded cheese. Divide mixture between the baguette slices. Place in oven and heat to toasty-melty good. Remove from oven and set aside.
- In the deep skillet, still over medium, add onions and cajun seasoning, stir and cook to soften. Add garlic and cook to fragrant – about a minute.
- Add broth and pumpkin. Stir, and bring to a boil. Once it’s at a nice boil, turn to low, cover and simmer for about 45 min to an hour.
- Stir in heavy cream, and adjust your seasonings to your liking.
- Ladle into a big bowl, dollop that sour cream right in the middle. Place the bacon and cheese crouton on top, along with a couple crispy sage leaves and serve. Your taste-buds are going to be extremely happy with you. Post up in front of a fire, and enjoy your life!
Get your pumpkin soup ingredients online at the Green BEAN store!
When you are done chopping your onion (or anything for that matter), keep your knives happy and sharp by scraping with the back of the knife, not the blade. I see TV chefs and commercials showing them using the blade side of the knife to scrape things off of cutting boards, and it just makes me bonkers! Knives aren’t cheap. Love them, and they will last you a lifetime.
Kristine B. has been working at Green BEAN Delivery for over two years. To say she loves food is an understatement. After having her own catering company for six years, Bockman studied at the Institute of Culinary Education in New York City. Upon her return to Indianapolis, Bockman worked at Smoking Goose Meatery until joining Green BEAN Delivery.
Kristine B., Green BEAN Delivery