This giant pumpkin picture is just for kicks.Â I took at during fall harvest season in St. Helena, California. It’s not right for soup, but worth sharing. Could you imagine trying to dice it all up?
- 1/4 lb pancetta, small dice
- 1 small yellow onion, small dice
- 2 stalks of celery, small dice
- 3 cloves garlic, minced
- 2 bay leaves
- 5 sprigs fresh thyme
- Â½ cup apple cider vinegar or apple brandy
- 6 cups chicken stock, low sodium
- 28 oz pumpkin puree, fresh or canned (1 large can)
- 1 Tbs Worcestershire sauce
- 2 tsp Chinese five-spice powder
- 1 tsp freshly grated nutmeg
- Â½ tsp ground allspice
- 1/3 cup heavy cream
- Kosher salt & ground white pepper to taste
- On the stove in a dutch oven or large soup pot, crisp pancetta over medium heat with a little olive oil to keep it from sticking. Remove and drain on paper towels, reserve for later.
- In pancetta drippings in pot, sautÃ© onions and celery until translucent. Add bay leaves and garlic, cook one minute. Add apple cider vinegar, turn up heat high, and reduce completely. Add thyme and stock, and bring to a simmer. Whisk in pumpkin. Reduce heat, and simmer on low for 15 to 20 minutes.
- Remove thyme sprigs and bay leaf. PurÃ©e in a blender in batches. Return soup to pot and add all spices. Whisk in cream and a dash of Tabasco hot sauce. Garnish with reserved pancetta.
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