The perfect soup for fall. It tastes like festive seasoning!

Ingredients ( Makes about 4 servings)

  • 8 oz of homemade chicken bone broth/stock (or you can use store bought or beef or vegetable broth, but it will change the flavor)
  • 12 oz of water
  • 8 oz of pumpkin (pureed) doesn’t matter how the pumkin is cooked - boiled, steamed, in a can is all fine. You can add more pumpking than this if you want a more bold pumpkin flavor.
  • 1/4 onion finely chopped
  • 1 potato (I prefer red potatoes but any potato will do)
  • 1 large carrot
  • 1 clove of garlic
  • Salt and pepper to taste (if needed)
  • 1/2 cup of whipping cream/ half & half/ heavy whipping cream
  • 1/2 cooked bacon to serve (optional)

Directions

  1. Put bone broth/ stock in a pot and add about half the water. Bring to boil.
  2. While thats coming to a boil, either shred or finely dice your onions, carrots, and potatoes.
  3. Add vegetables to pot. When it is boiling reduce to a simmer.
  4. Add pumpkin, garlic, and the rest of the water.
  5. Cook a little while. ( about 10 minutes)
  6. Add cream and stir thoroughly adding salt and pepper to taste. Start with about 1/4 tsp of each). Make sure its cooking on low. Cook for about 20 minutes.
  7. If you aren’t a vegetarian/ have bacon and want to eat it, while the soup is simmering, cook up little pieces of bacon in a pan and pour the bacon fat into the soup.
  8. By this time the soup should be done. Taste it. Is it delicious? If not add salt/pepper/cream until its delicious.
  9. Serve in a bowl and sprinkle little pieces of bacon on top (if you made some). If you want to be fancy you can also add a dollop of sour cream/cream fraiche and chives/parsely on top.
  10. Enjoy!

Yum!