Nothing tastes more like fall than this delicious pumpkin soup. I inherited this recipe, as I do many of my recipes, from my mother. We usually enjoy this soup as part of our Thanksgiving dinner.
The recipe is finished with heavy cream, however, I just made it as part of our Beachpeach Celebration Dinner and omitted the heavy cream and the calories. I have had this soup prepared both ways and I think I will make it without the cream from now on.
- 4 oz uncooked bacon diced
- 3/4 cup salted butter
- 1/2 large white onion finely chopped
- 2 Red Delicious apples diced with the peel on
- 1 med carrots coursely chopped
- 3 lbs pumpkin
- 1/2 tsp cayenne pepper
- 1 tsp cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 cups flour
- 3 qts chicken broth
- 1 cup Marsala wine
- 2 tsp salt
- 1/2 cup brown sugar
- 1 qt heavy cream (this is optional)
In a large stock pot (dutch oven) saute bacon until brown.
Add the butter and melt completely, add the onions and apples and saute until translucent.
Add the carrots and saute on low-med heat for 5 min.
Add cayenne pepper, cinnamon, nutmeg and flour. Cook over low heat 4-8 minutes stirring continuously.
Add chicken broth, Marsala wine and pumpkin. Cook over med high for 10 minutes.
Add salt and brown sugar and simmer for 10 minutes.
If you choose to add cream, simply add it just before you are about ready to serve the soup. Enjoy!!