Creamy Cheesy Pumpkin Soup
Why I Love This Recipe
I first had this recipe when I lived in Australia as a child. Friends of our family made this for dinner one night. She did it all in the oven, using a whole Queensland Blue pumpkin (cut off the top, scooped out seeds and fiber, threw in all the ingredients, replaced top and let it back in the oven at about 400-degrees until the "meat" of the pumpkin was soft and creamy) As the American jack-o-lantern version doesn't work as well, I have made it easier/quicker, and just as yummy by using canned pumpkin and a crock pot!
Ingredients You'll Need
1 large can of pure pumpkin (like you use for pie, but without spices added)
6 strips of bacon, diced (a good smoky ham works well too...or no meat for vegetarian option)
1 small-medium onion, chopped
1/2 bunch of flat leaf (italian) parsley, chopped
2-3 cloves of garlic, minced
1/2 stick of butter
1 cup of shredded cheese (I like medium cheddar)
1 qt heavy cream (you can use 1/2, milk or chicken broth for lower fat versions)
1 tsp ground nutmeg (I ONLY use fresh grated)
Salt and Pepper to taste
Directions
saute bacon, onion, garlic and parsely until onion is translucent and bacon is nearly crisp.
add ingredients to a crock pot and cook until soup is heated through. The longer it simmers the better the flavor.
serve with shredded cheese on top, or bacon crumbles, or buttery croutons....or all three! Sour cream is yummy too!
