This time of year is all about pumpkin — pumpkin pie, pumpkin lattes, pumpkin spice-everything! If you're tired of all the sweet pumpkin dishes, try a savory one instead. Pumpkin soup is the perfect seasonal start to your meal, especially when served in mini-pumpkins. And by taking a shortcut with canned pumpkin, this soup is ready in no time!
Cheesy pumpkin soup with bacon and crispy shallotsMakes about 24 ounces
Ingredients:3 strips bacon1/3 cup chopped shallots2 cloves garlic, minced1/4 cup dry white wine1 (15 ounce) can pumpkin puree8 ounces low-sodium chicken stock (or more as needed)1/2 cup heavy creamPinch cayenne pepper1/2 cup grated Gruyere cheeseSaltPepperCrispy fried shallots (see recipe below)Miniature pumpkins for serving, optionalDirections:- In a medium pot, fry bacon until crisp. Remove and drain on paper towels, leaving fat in pot. Crumble and reserve.Pour off all but about one-half tablespoon of the bacon fat. Add shallots to pot and cook over medium heat until soft. Add garlic and cook about 30 seconds, then add white wine to deglaze bottom of pot, scraping up all the bits with a wooden spoon. Let wine reduce until no liquid remains.Add pumpkin, chicken stock and heavy cream. Whisk to combine. Let simmer for about 10 minutes, covered.Stir in grated cheese, cayenne pepper and season to taste with salt and pepper.If soup is too thick, add extra chicken stock to desired consistency.Top with bacon crumbles and crispy fried shallots.If desired, cut the top off of miniature pumpkins and scrape out insides. Serve soup in pumpkin "bowls."
- Toss shallots with a little flour to coat.Heat about an inch of oil in a small saucepan over high heat. Add shallots and fry until lightly brown and crispy.Remove and drain on paper towels.
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