It's that time of year: cold, dreary and bleak outside. But pumpkin soup can enfuse joy into the dullest day, especially pumpkin PIE soup!
Check out these ingredients:
1 pie pumpkin, about 2 lbs, halved and seeded
1/2 lb bacon, chopped into 1/2 inch pieces. Did someone say BACON!!!!
a handful of leeks, white parts only, on a medium yellow onion, diced
1 apple, cored and diced
6 cups chicken stock
1 T cinnamon
2 t allspice
1 t ground cloves
2 t nutmeg
salt and pepper to taste
Find a pretty little pumpkin in the grocery store. If you don't have a Whole Foods, be prepared to explain to the check out clerk what it is, how much it cost (because they never seem to know the names of foreign objects like vegetables.)
Bake the pumpkin, cut in half, for about an hour. Pour some of the chicken stock into the rimmed pan.
Cook the bacon in a stockpot. Add the onion or leeks, cinnamon, allspice, nutmeg and cloves. Reduce the heat to low. Cover and cook the mixture until the onions are tender, about 10 minutes.
Stir in the apple and remaining stock. Bring to a simmer and cook uncovered until apple is tender, about 10 minutes.
Scoop out the pumpkin and add to pan and simmer for another 5 minutes. Let the soup cool, and then ladle as much as you like into a blender or food processer and puree. Add back to the pan, and season with additional salt and pepper if desired. I like it better without the salt and pepper so that more of the "pie" flavor emerges.
Try not to eat the whole pot in one sitting! Serves about 7.