It's time for recipe of the day.Happy Halloween!It is time for pumpkin soup.This pumpkin soup recipe is quite different from ones that you've probably had before.
Often pumpkin or squash soups tend to be sort of more sweet with like cinnamon, nutmeg, those kinds of flavors.This is instead a savory version of pumpkin soup.
It does have a little bit of brown sugar that just seems to round out the flavor of the pumpkin, but then it's got sage and garlic and then you top it with this like crispy parmesan bacon crumble.It is so good.
Okay, I'm gonna tell you how to make this soup.I should probably mention in case it's not obvious, I have a little bit of a cold so I sound a little bit strange.I feel fine though, it's just a little stuffiness. Okay, now on to that soup.
Okay, before you get started, I want you to know that this is a soup in 15 recipe, which is one of my soup recipes that are ready in under 15 minutes.So that's how long it's going to take you to cook it from start to finish.
What you're going to do is you're going to measure two cups of chicken stock into your soup pot, like a Dutch oven sized pot.That's two cups of the chicken broth or chicken stock. and then you're adding two 15 ounce cans of pumpkin puree.
Now I just want you to make sure that what you have is the pure pumpkin puree and that you don't accidentally have pumpkin pie filling.That is sold in a similarly sized can with a pumpkin on it and so it is easy to accidentally have the wrong one.
Pumpkin pie filling has spices and sugar and things like that in there.What we want is the pure pumpkin.So you've got the broth, and two cans pumpkin puree, and then you're doing a can of evaporated milk.That's a 12 ounce can.
Now I use evaporated milk quite a bit when I'm cooking because I can just have it in my pantry and it's nice and thick and rich, almost like cream.
So I don't tend to always have cream in my fridge, but if I have the canned evaporated milk, then I know that I can add that to things.If you don't want to use the evaporated milk, you can use cream or whole milk.
I wouldn't use like fat free or 1% milk though, and you're going to need one and a half cups of it.So that's the equivalent of the 12 ounce can.
Then you're also adding in a tablespoon of packed brown sugar, one and a half teaspoons of salt, a quarter teaspoon of black pepper, and a half teaspoon of dried sage, like rubbed sage, and a half a teaspoon of garlic powder.
Honestly that's pretty much it for the soup.You're going to heat that up over medium heat until it's simmering.Give it a stir every now and then.Then reduce heat down to low.Let it simmer for a little while while you make that parmesan bacon crumble.
What we're essentially doing here is taking some cooked bacon and shredded parmesan cheese and putting it in a skillet and kind of browning it and that's going to make these little crispy parmesan bacon crumbles for the top of the soup.
So to do that you're going to shred some parmesan cheese.
You can use store-bought already shredded parmesan cheese, that's going to be fine, but you don't want grated parmesan cheese and you don't want the stuff in that container that you would like put on pizza at a pizza place.That's not what you want.
You need the actual shredded parmesan cheese and you're going to have one ounce of that.And then you're going to use some precooked bacon.
So if you have precooked bacon that you bought at the grocery store, or you can precook your own, you need three strips.Crucially, we're not going with uncooked bacon here.And you're going to want to chop up that bacon really finely.
then get out a non-stick skillet, it really has to be non-stick for this one, and you're putting it over medium heat and then you're going to mix together your shredded parmesan cheese and the chopped up bacon and then you're going to put it into little piles in that non-stick skillet.
And so you have six little piles of that shredded cheese and bacon with some space between them and it's going to melt.The cheese is going to melt and then it's going to start to brown underneath.It takes about a minute.
You're going to use a spatula to get underneath.Kind of have to scrape under there a little bit.That might squidge them up a little bit.
That's fine and you're going to flip them over and then you're just going to cook them, flipping them every now and then until they're golden brown on both sides.It's just going to take one to three more minutes.Then take them off the heat.
Take the skillet off the heat and remove those cheese and bacon little bits from the pan immediately.You do not want them to keep cooking.They need to cool and that's how they're going to crisp up.
If you leave them in the pan they're actually going to maybe overcook and get a little bitter.
Okay so you get those out of the skillet and then you let them cool and when they're cool they're going to crisp up even more and then you just give them a rough chop.At that point your soup is for sure done.Give it a taste.
You could add a little bit more salt and pepper if you want to. and then ladle it into bowls and top it with those bacon parmesan crumbles and dig in.
I really hope you try this recipe and if you love it I want to remind you to leave a comment with a five star rating on cookthestory.com at the recipe.
That really helps my business out because it makes people more likely to come to the recipe when they see those five stars on Google but also it helps other readers like you
when they come to the recipe and then they know that it's a good one, they're more likely to make it.So you're helping me and you're helping other readers, so it's just wonderful.
Anytime you make any of the recipes from Cook the Story or from the Cookful from either of my two sites, I would really appreciate it if you would leave a review and a five-star rating.
I will put the link to this recipe in the show notes for this podcast episode, or you can head to cookthestory.com slash R-O-T-D and get it there.Everything there is arranged by date, so it's helpful to remember that today is October 31st, 2024.
Happy Halloween.I'm Christine Pittman from cookthestory.com, thecookful.com, the all new chicken cookbook, and from this podcast recipe of the day, I hope you have a great day.Let's get cooking.
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