Pumpkin Patch Soup

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My daughter Miss Norway made this great Pumpkin Patch Soup and I told her to take photos and I would write about it for Jaquo Magazine. This soup is so yummy for fall and winter!

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Pumpkin Patch Soup

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Ingredients
  • 2 teaspoons olive oil
  • ½ cup raw pumpkin seeds
  • 3 slices of thick bacon cooked
  • 1 onion chopped
  • 1 teaspoon salt
  • ½ teaspoon chipotle chili powder or equivalent
  • ½ teaspoon black pepper
  • 2 - 29 ounce cans pumpkin
  • 4 cups of broth - vegetable or chicken
  • ¾ cup apple cider drink
  • ½ cup unwhipped whipping cream
Instructions
  1. Miss Norway says: Saute the pumpkin seeds (I use soybean oil not olive oil) one minute until they pop! Set aside in a bowl.
  2. Cook bacon.
  3. Let bacon, drain and reserve some of the bacon oil. Cool the bacon and set aside.
  4. Saute the onion in the bacon oil, as per recipe. I added the spices into the onion, so the onion would be more flavorful.
  5. After your onions are translucent you put them in the crock pot.
  6. Add the 2 cans of pumpkin, the stock and the apple cider drink.
  7. You can use some of the stock to get all the pumpkin out of the can. Stir until smooth.
  8. After the soup cooks for 4 hours, whisk in ½ cup of UN-WHIPPED whipping cream.

 

Bacon cooked:

5

Onion cooking with bacon oil and spices:

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Pumpkin, stock and cider in the crock pot and cook 4 hours

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Pumpkin seeds that have been heated in the olive oil until they pop!

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After 4 hours:

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Whisk in the whipping cream:

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Doesn’t that look good and very nutritious and yummy???

1

For vegetarians use vegetable broth and omit bacon. For those who do not use dairy you can skip the whipping cream.

ABOUT THE AUTHOR

Sherry Atbutterfly enjoys crafting with Plastic Canvas and yarn to make all kinds of decorations and fun items for the home. Many of her craft articles feature detailed tutorials and lengthy instructions. This is what she loves to do, She is a teacher. She is also involved with Early American History, Family History and genealogy. Sherry is legally blind.

Author: Jackie Jackson

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1 Comment

  1. Kathryn Grace

    August 17, 2015

    This looks wonderful! Thank you for including the vegetarian option at the bottom. Much appreciated. I’m putting this on my list of recipes to try when the pumpkins and butternut squashes come in. I can taste it already!

    Btw, I wanted to schedule it for a Recipe of the Day on my Cooking with Whole Grains & Real, Whole Foods page on FB, but the beautiful picture of the soup doesn’t show up. Instead, the link displays a photo of a body builder flexing his muscles! Let me know if the featured image is changed, because I’d really like to show off your recipe there.

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