by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
The smell of fall and harvest is in the October air. The cooler morning temps give way to warm afternoons. This creamy very rich soup is a perfect belly warming meal for those cooler evenings
Ingredients
• 2 cups low-sodium chicken stock
• 2 (15 oz.) cans pure pumpkin puree
• 1 (12 oz.) can evaporated milk
• 1 Tbsp. packed brown sugar
• 1 and 1/2 tsp. salt
• ¼ tsp. black pepper
• ½ tsp. dried sage leaves
• ½ tsp. garlic powder
• 1 oz. Parmesan cheese
• 3 strips cooked bacon
Instructions
- Put a large pot or Dutch oven over high heat. Add the chicken broth, pumpkin puree, evaporated milk, salt, pepper, sage, garlic powder, and brown sugar. Stir. Reduce heat to medium.
- Cover and cook, stirring often, until it comes to a simmer. Reduce heat to low. Taste. Add more salt and pepper if desired.
- While the soup is coming up to a simmer, finely grate the parmesan cheese and finely chop the bacon. Mix them together.
- Preheat a nonstick skillet over medium heat. Drop the Parmesan and bacon mixture into the pan in 6 little piles with space between them. When the piles have melted and started to brown (about a minute), use a spatula to scrape under them and flip them over. They’ll squidge up a bit when you try to get under them but that’s okay. Cook, flipping occasionally, until golden brown on both sides, 1-3 more minutes. Remove from heat. Let them cool for a minute and then chop them up.
- Ladle the soup into bowls and top with the bacon and Parmesan crumbles.
