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Pumpkin Soup

Ingredients

  • 4 tablespoons olive oil divided
  • 4 tablespoons butter divided
  • 4 onions thinly sliced
  • 4 individual pumpkins cleaned
  • 4 cups chicken stock
  • 1/2 pound bacon
  • 4 tablespoons pepper jelly
  • 2 cloves garlic
  • 8 slices bread cut into cubes
  • 1/2 cup grated Parmesan

Prep Time:

15 minutes

Cook Time:

65 minutes

Serves:

4

Nothing says fall like pumpkins and nothing says fun like individual pumpkin soups serve with spiderade for the kids and Lemon Espresso Martinis for the grown-ups!

Preparation

  1. Preheat oven to 375°F.
  2. Caramelize onions in 2 tablespoons olive oil and 2 tablespoons butter.
  3. Divide onions between the 4 pumpkins.
  4. Fill pumpkins with hot chicken stock and replace tops.
  5. Bake 45 minutes.
  6. Place bacon on cookie sheet covered with non-stick foil.
  7. Spread pepper jelly on each slice of bacon.
  8. Place bacon into cold oven and set heat to 400°F and bake for 20 minutes.
  9. Melt 2 tablespoons butter and 2 tablespoon olive oil and add garlic.
  10. When butter begins to bubble and brown remove garlic and add bread.
  11. Sauté bread turning constantly until toasted.
  12. Slice bacon very thin.
  13. Serve the soup topped with the croutons, Parmesan and bacon.