Ingredients
-
1
-
200 - 250
-
1
-
1
-
2 - 3
-
1 1/4
-
7
-
1
-
2
-
1
-
1/4
-
1/4
-
1/2 - 1
-
-
Directions
Pumpkin (Squash), Leek, Bean and Bacon Soup, I was tired of the pumpkin and leek staring at me — asking me to do something with them — so I did this A recipe card from the green grocer gave me a few hints, but I consider this to be my recipe It’s a great warmer in winter, and not too bad served at room temperature The ingredient amounts are forgiving, so don’t be afraid to be flexible If you want a vegetarian result, omit the bacon and use vegetable stock Cream can also be omitted The chili flakes make the dish *Note: If you can get tinned/canned pumpkin, you can use three 15-ounce tins to replace the chopped pumpkin If you do this, you can add the tinned pumpkin when you add the cream , So good! used banana squash, no tarragon, no leeks but a large white and a large yellow onion, which I cooked up in the pan with the bacon and dried garlic while I microwaved the squash so it would be done faster I put a half cup of flour in the pan with the bacon when the bacon and onions were done and cooked it up for a minute, then made sure the stock and cream were hot when I dumped them in so the fIour would make a roux and not be gluey Substituted garbanzo beans for the white beans because that’s what I had used an immersion blender at the end to blend it , So good! used banana squash, no tarragon, no leeks but a large white and a large yellow onion, which I cooked up in the pan with the bacon and dried garlic while I microwaved the squash so it would be done faster I put a half cup of flour in the pan with the bacon when the bacon and onions were done and cooked it up for a minute, then made sure the stock and cream were hot when I dumped them in so the fIour would make a roux and not be gluey Substituted garbanzo beans for the white beans because that’s what I had used an immersion blender at the end to blend it
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat Oil in a Dutch Oven or Large, Deep Saucepan That Can Hold All the Ingredients. |
|
2
Done
|
Lightly Fry the Chopped Bacon. Remove and Set Aside. If the Bacon Has Released a Lot of Fat, Drain Off as Much as You Wish. |
|
3
Done
|
Reheat the Remaining Oil/Bacon Fat. Add Sliced Leek and Onion and Crushed Garlic, and Saute Until Tender. |
|
4
Done
|
Add Chopped Pumpkin and Saute For Five Minutes, Stirring Frequently. |
|
5
Done
|
Add Stock, Beans, Bacon, Tarragon, Thyme and Chili Flakes. |
|
6
Done
|
Bring to a Boil, Then Lower Heat and Simmer Uncovered For 20 Minutes, or Until Pumpkin Is Fork Tender. |
|
7
Done
|
Add 1/4 Cup Parsley. |
|
8
Done
|
Zap the Cooked Mixture With a Stab Blender or Buzz Up in a Food Processor. or Crush With a Potato Masher. the Choice Depends on Your Consistency Preferences. |
|
9
Done
|
Stir in Cream (if Used), and Season With Salt and Pepper to Taste. Reheat Gently. |
|
10
Done
|
Ladle Into Bowls and Garnish With Sour Cream and Additional Parsley or Coriander (cilantro). |
