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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a smaller version on my pumpkin soup recipe that is requested so much. This soup is really good and even if you're not a pumpkin fan, you will love the flavor of this dis. Ingredients:
1/2 white onion, chopped fine |
3 to 4 cloves of garlic |
1 stick of butter |
3 slices precooked bacon, cut into small pieces |
32 oz. carton of chicken broth |
1 pint carton of half and half |
1 (15 oz) can solid pumpkin |
2 stalks celery, chopped |
1/4 green bell pepper, chopped |
1 teaspoon curry powder(mild) |
1/2 to 1 teaspoon coriander |
6 to 8 gingersnaps(i use nabisco) |
creole spice to taste |
Directions:
1. Saute onion, bell pepper, garlic, and celery in butter over med heat until tender(about 2 to 3 minutes)
2. Add bacon and broth and bring to a low boil.
3. Cook 3 to 4 minutes.
4. Whisk in gingersnaps.
5. Working in two batches, Pour 1/2 of the mixture in blender and blend until smooth on puree setting.
6. Return to pot and add spices and half and half.
7. Continue to cook over low to med heat for 2 to 3 minutes.
8. Adjust seasoning if needed or to taste.
9. For a spicier version, just add more creole spice.
10. Top with croutons or additional crisp bacon pieces if desired.
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