Our family has been wrestling with a stubborn cough and this soup was a wonderful comfort this afternoon. I was able to use some of the frozen pumpkin puree I had stored and decided to try a recipe posted by our good friends, the Johnson family. You can visit their blog here to see the original recipe. I doubled their recipe and added some flour.
2 tablespoons butter
1 cup finely diced onion
1 cup diced bacon (raw)
1/2 cup dry, white wine (I used a Chardonnay)
4 cups chicken broth
4 cups pumpkin puree
1 tspn. thyme (you can use up to two tspns. if you like it more savory)
grated peel of one lemon
2/3 cup half and half
1/4 cup flour
First, fine dice one cup of onion.
Dice one cup of raw bacon.
Saute in two tablespoons of butter until onions are translucent and bacon is browned. De glaze pan (to pour in liquid and scrape bottom of pan to get yummy bits loosened) with 1/2 cup white wine and allow to simmer for four to five minutes.
Sprinkle 1/4 cup flour over mixture and whisk to make a rue (thickening paste).
Whisk in four cups of chicken broth (I simply used 4 cups of water and 4 tspns. Knorr powdered chicken bouillon because I was out of my stock).
Whisk in 2/3 cup Half and Half.
Bring to a boil while whisking until thickened. Turn down heat to medium.
Stir in one teaspoon of ground thyme.
Grate the peel of a lemon. I recommend you do this in a little bowl first.
It is a little tricky to do this over a steaming pot.
Carefully add your pumpkin puree.
Add two big handfuls of grated, sharp, cheddar cheese.
Enjoy with some buttered, baguette bread.
A rich, creamy, bacony soup!
But the Comforter, the Holy Spirit, whom the Father will send in My name, He will teach you all things, and bring to your remembrance all things that I said to you. John 14:26