• Roasted Pumpkin Soup

    Courtesy of Chef Mark from Fun In Being a Foodie!


    • 1 pumpkin – sugar pumpkin works best but any will do – about 4 pounds, cut in half and seeds removed
    • 1 tablespoon olive oil
    • 1 T. Sea Salt
    • 1 tsp Pepper
    • 6 Slices Bacon, small dice
    • 1 Medium Red Onion or 4 Shallots, finely diced
    • 1/4 C. Sherry
    • 2 1/4 C. Chicken or Vegetable Stock
    • 1 C. Water
    • 1 1/4 C. Half and Half
    • 1 1/2 tsp. Fresh Thyme, minced


    Pre-heat the oven to 375 degrees.

    Place the pumpkin halves on a baking sheet and rub with the oil and season with salt and pepper. Place on a baking sheet cut-side up and roast until tender when pierced with a fork, about 60 minutes. Remove from the oven cool for 30 minutes. Now using a large spoon, scoop out the pumpkin and place it in a large bowl and set it aside.  Cook the diced bacon in a dutch oven over medium heat and cook until crispy about 10 minutes. Remove and drain. Place the onion or shallots into the drippings, and cook for about 4 minutes. Add the sherry and cook until it has reduced by half, about 3 minutes. Add the stock, water, thyme, and the pumpkin. Taste and adjust with salt and pepper, mix well then bring to a good simmer. Reduce the heat to low and simmer for 15 minutes. Now using a stick blender, puree the soup. You can do this in a blender or food processor but do it in batches. Place the blended soup back in the dutch oven and stir in the half and half and taste and season with salt and pepper if needed. Heat for 15 minutes on low and serve with the reserved bacon.

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