Pumpkin Rosemary Soup with Bacon and Parmesan
Provided by: Gail Simmons
- 1 15-ounce can pure pumpkin puree
- 2 1/2 cups low sodium chicken stock
- 6 slices of bacon
- 2 sprigs fresh rosemary
- 1 tablespoon unsalted butter
- 1/2 medium white onion
- 1 clove garlic, minced
- 1/2 cup heavy cream
- Kosher salt and freshly ground black pepper
- FOR THE PARMESAN CROUTONS:
- 2 cups cubed sourdough bread
- 1/4 cup grated Parmesan
- 3 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- Set a large Dutch oven over medium high heat and add 2 tablespoons of olive oil. Place bacon in the pot and cook for 5-6 minutes on first side, then turn and add the sprigs of rosemary to the pan. Cook 4-5 minutes more until the bacon is golden and crispy and rosemary leaves are lightly browned. Set aside on a paper towel until cooled. Remove the rosemary leaves from the stems then roughly chop the leaves and bacon.
- Pour off all but 1 tablespoon of bacon grease. To the pan, add butter, garlic and onion and sweat until translucent. Season lightly with salt and pepper then add pumpkin puree and chicken stock. Stir well and bring to a simmer. Cook for 15 minutes over low heat then carefully puree in a blender until smooth. Return puree to pot and bring back to a simmer. Add heavy cream and stir to combine.
- TO MAKE THE PARMESAN CROUTONS:
Preheat oven to 400 degrees F. Spread cubes of sourdough out on a sheet tray. Drizzle with olive oil and sprinkle with Parmesan. Season with freshly ground black pepper and bake for 5-6 minutes until golden brown.
- Serve soup in shallow bowls topped with Parmesan croutons, crumbled bacon and rosemary.