INGREDIENTS

INSTRUCTIONS

Preheat the oven to 375 degree. Halve the pumpkin from top to bottom and
place it, cut side down, on an oiled baking sheet. Bake until the pumpkin
can be easily skewered, 45 to 60 minutes. Cool for about 20 minutes. With a
spoon, remove the seeds and discard. Scrape the pulp and reserve. Discard
the skin.
Melt remaining 1 tablespoon of the butter in a soup pot over medium heat.
Add the bacon and onions and cook, stirring occasionally, until the onions
are soft and the bacon is just turning golden, about 7 minutes. Add the
pumpkin and stock and simmer until the pumpkin falls apart, about 30
minutes. Let cool for about 20 minutes. In batches, puree the soup in a
blender on high speed, 3 minutes per batch, until very smooth. Strain
through a fine mesh strainer into a clean soup pot and add the cream,
orange juice, and nutmeg. Season to taste with salt and pepper. If the soup
is too thick, correct the consistency with additional water or stock. Chop
1tablespoon chipotle pepper. Whip 1cup cream to soft peak. Stir peppers
into cream. Ladle the hot soup bowls.
Spoon dollop of chipotle cream into soup.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 816 Calories (kcal); 63g Total Fat; (75% calories from fat);
14g Protein; 32g Carbohydrate; 205mg Cholesterol; 13252mg Sodium Food
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 12
Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9417
Converted by MM_Buster v2.0n.

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