Autumn is in the air. Pie pumpkins are plentiful. I wanted a soup that was rich, flavorful, and filling enough to be a main course. So I went searching, and wound up taking the best of several recipes to come up with dinner.
Served with freshly-baked Challah (recipe below). Several hours later my house still smells heavenly.
Creamy Pumpkin and Bacon Soup6 servings
6 slices thick cut bacon, cut into 1/2" pieces
1 large sweet onion, finely diced
2 cloves garlic, crushed or minced
1 tablespoon olive oil
1 small pie pumpkin (about 1-1/2 lbs), roasted (see notes)
2 large potatoes, peeled and chopped
3 cups chicken stock
1 tsp chicken demi-glace
2 tablespoons finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
1/2 cup heavy cream
1/4 teaspoon freshly ground nutmeg
Salt and pepper to taste
Sour cream and fresh sage leaves for garnish
Pan-toasted pepitas for garnish (see notes)
Directions:In a large pot or dutch oven, cook bacon until crisp. Remove from pot and drain on paper towels. Remove all but about 2 tablespoons of the bacon fat.
Add the onion and garlic and olive oil to the pot. Cook until onion is translucent. Add potatoes. Cook and stir for 5 minutes, then stir in the chicken stock, demi-glace and pumpkin. Cover and simmer 30 minutes, or until potatoes are very tender.
Remove soup from heat and puree using a stick blender or in batches in a jar blender. Return soup to heat and stir in bacon, herbs and cream. Heat gently and season to taste.
Garnish with with sour cream, sage leaves and pepitas.
NOTES:
To roast pumpkin, remove stem and cut pumpkin in half. Scoop out seeds and string. Place cut side down on cookie sheet or shallow roasting pan and roast in 350F oven for an hour or so, or until very soft. Let cool, then scrape pulp from shells.
For pan-toasted pepitas, heat 1 tablespoon olive oil in medium skillet over medium-high heat. Add 1/2 cup raw shelled pumpkin seeds (pepitas) and 1/2 teaspoon sea salt to pan. Cook and stir until most of the seeds are lightly browned and they're popping. Remove from pan to paper-towel lined plate and let cool. Snack on them while making soup, but be sure to leave enough to sprinkle on top. (These can also be done with the addition of chili powder. Be warned, in either case they are extremely addictive. Trader Joe's sells 1lb bags of organic raw pumpkin seeds. Just sayin'.)Challah
From The KitchenAid Cookbook
Makes 2 loaves
4-1/2 to 5-1/2 cups all-purpose flour
2 tablespoons sugar
1-1/2 teaspoons salt
1 package active dry yeast
1/3 cup butter, melted
1 cup very warm water (120F to 130F)
3 eggs, room temperature
1 egg white, room temperature
1 egg yolk
1 teaspoon cold water
1 teaspoon poppy seeds
Place 4 cups flour, sugar, salt and yeast in bowl. Attach bowl and dough hook. Turn to Speed 2 and mix 15 seconds. Combine butter and water. Gradually add warm liquids to bowl and mix 1 minute. Add eggs and egg white and mix 2 minutes more. Add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans side of bowl. Knead on Speed 2 for 2 minutes longer. (At this point I turn the dough out onto a floured board and knead by hand for a minute or two until really silky.)
Place in a well-buttered bowl, turning to grease top. Cover with a towel or plastic wrap and let rise in a warm place, free from draft, until doubled in bulk; about 1 hour.
Punch dough down and divide in half. Divide each half into three pieces. Roll each piece to a 14-inch rope. Braid three ropes together, tucking ends under, and place on a greased baking sheet. Repeat with remaining dough. Cover, let rise in warm place, free from draft, until doubled in bulk; about 1 hour.
Beat egg yolk and water together. Brush loaves with mixture and sprinkle with poppy seeds. Bake at 400F for 30 to 35 minutes. Remove from baking sheets immediately and cool on wire racks.
