November 20, 2011

I found this recipe in a British magazine and it sounds divine. This will be on my Thanksgiving table, enjoy!

Pumpkin Soup with Sage and Bacon
serves 4

2 T butter
1 onion, finely chopped
1 garlic clove, finely chopped
1 lb. floury white potatoes
2  1/4c of pumpkin flesh, diced
2  3/4c vegetable soup
1c cream, not low fat
2 t freshly grated ginger
1/2 t lemon juice
1 pinch grated nutmeg
salt and freshly ground pepper
4 sliced bacon, diced
5 fresh sage leaves
1 T extra virgin olive oil

-Heat the butter in a large sauce pan and fry the onion and garlic
-Add the potatoes and pumpkin, cook for a few minutes, stirring
-Stir in the vegetable stock and cook for 25 minutes until the vegetables are soft
-Puree all in a blender, return to pan and add the cream
-Add a bit more stock if desired
-Add the ginger, season with lemon juice, salt, pepper and nutmeg
-Fry the bacon in  small pan in the butter until crisp. Remove and drain on paper towel
-Add the sage to the pan and fry for 30 seconds
-Add the bacon and sage to the soup, drizzle with the olive oil and season with fresh pepper

Gratitude is the inward feeling of kindness received
Thankfulness is the natural impulse to express that feeling
Thanksgiving is the following of that impulse
Henry Van Dyke

Happy Thanksgiving dear friends,


  1. Could I use canned pumpkin instead of diced?

  2. This soup is soooo delicious...thanks for sharing.

  3. Yumm! I'm going to try it out this week!

  4. This was an amazing soup. I made it for Thanksgiving and everyone loved it!

  5. This soup was deliciously warm and cozy!

    I shared it with my blog readers! Thank you for the recipe!


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