- 1 large pumpkin, pureed, or two large cans of pumpkin puree
- 1 pack of maple smoked bacon
- butter or olive oil
- 1 large onion, chopped
- 6 cloves of garlic, chopped
- 5 large leeks, mostly white part, chopped and rinsed
- 32 oz chicken stock, plus more to cover vegetables for cooking
- salt and pepper
- cinnamon
- ground cloves
- nutmeg
- almond milk, or heavy cream for stirring in at the end
Almost everything I cook is pretty rustic— meaning I don’t follow a recipe and just add a lot this and that. Soups are perfect for this type of cooking… I like to blend this one up in to a rich and smooth soup, that is perfect drunk straight from a mug.
This one starts off with frying together the bacon, onions, garlic, and leeks. Then add the stock, salt and pepper, pumpkin and simmer until cooked. Add the spices. It blends easiest with a stick blender; you can use an upright blender as well, but you may need a bit more stock to get things going. Stir in almond milk or heavy cream…. gulp it down or savour… and then go outside and enjoy autumn before the snow comes!! (we might have a snowy halloween here, that doesn’t sound like a good omen to me…. hmmm)
Yum! This sounds wonderful to me. My hubby doesn’t like to eat anything yellow or orange so I don’t make soups like this too often, but it sounds healthy and delicious. I too like to prepare food the way you do, rustically. Happy Halloween! P.S. Your daughter is so cute and it looks like such a clean day after the rain.