Pumpkin Soup

by Becky Smotrilla
(dyer)

Pumpkin Recipes

serves 10-12

Soup:
olive oil
1 cup chopped onion
2 cloves garlic
2 lbs tomatoes, canned with juice or fresh seeded & peeled
6 cups chicken broth
~4 cups peeled diced pumpkin meat
2 bay leaves
1/2 tsp sage
1 tsp salt- (applewood smoked salt will give robust flavor if you plan to skip the bacon garnish)
1/8 tsp pepper
20 oz frozen corn
1/4 cup dry sherry

Garnish:
chopped parsley -as desired
Mexican pumpkin seeds- optional
4 slices bacon, cooked- optional

Saute onion & garlic in olive oil.

Combine chicken broth, tomatoes, pumpkin, bay leaves, sage, salt, pepper in a large pot.

Cover, bring to boil.

Reduce heat, simmer until pumpkin is tender ~ 30 min.

Add corn, cook ~ 5 min.

Remove bay leaves, add sherry & sprinkle parsley on top.

Can use crumbled bacon & pumpkin seeds for garnish, if desired.

If you choose to serve in a pumpkin... clean it, set on shallow baking dish and warm in 350 oven before filling.