| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Bobbie – no, Pumpkin, Soups | 6 | Servings | |
INGREDIENTS
| 3 | sl | Bacon; diced |
| 1 | lg | Onion; chopped |
| 1 | lg | Carrot; shredded |
| 1 | cn | (13 3/4 oz) chicken broth |
| 2 | c | Half and half |
| 1 | cn | (16 oz) solid pack pumpkin |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground white pepper |
| 1/4 | c | Sour cream |
INSTRUCTIONS
Cook bacon in large saucepan over Medium heat until crisp. Remove with slotted spoon, set aside. Add onion and carrot to drippings; cook 4 minutes, stirring occasionally. Add broth; simmer, uncovered, 10 minutes. Transfer to food processor (or in batches in blender); process until smooth. Return to saucepan; stir in half and half, pumpkin, salt and pepper. Bring to a simmer, do not boil. Trnasfer to six soup bowls; top with sour cream and reserved bacon. Makes 6 servings. Note to vary this recipe, omit bacon. Cook onion and carrot in 2 Tbsp. butter. Garnish servings with fresly grated nutmeg. Serve warm or chilled. MC formatting by bobbi744@sojourn.com This was delicious. Recipe by: Associated Press, Lansing State Journal, Oct. '20 '97 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roberta Banghart <bobbi744@sojourn.com> on Oct 25, 1997
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