Pumpkin Soup with Bacon Whipped Cream

Thanksgiving is just around the corner and if you’re like me, you are still deciding what to serve at Thanksgiving dinner.

This starter is a scrumptious Pumpkin Soup topped with an amazing Bacon Whipped Cream. The recipe is fairly simply but has a lot of flavor. For a beautiful way to present this soup, serve the soup is small pumpkins.  This recipe serves four so it is perfect for a small family gathering but is easily multiplied for a large family function.

Ingredients for Bacon Whipped Cream:

1/3 pound bacon, strips cooked and cut into large pieces

1 cup cream

Directions for Bacon Whipped Cream:

Heat the cream with the bacon on medium and bring to a boil. Reduce to a thick liquid and strain. Leave to cool in the fridge. Throw away bacon strips. Once cold, pour into whip cream dispenser, dispense 1 nitrous oxide charger and shake well. Place whip cream dispenser in fridge until ready to serve soup.

Ingredients for Soup:

24 ounces pumpkin, flesh in big chunks

1 tablespoon butter

2 cups milk

Salt and pepper

 Directions for Soup:

Melt the butter and add the pumpkin pieces. Cook for 3 to 4 minutes. Add the milk, salt and pepper to taste, cover and cook on medium low for 30 minutes. After 30 minutes, blend the pumpkin mixture with a hand mixer or in the blender.  Pour into pumpkin bowls or individual bowls and top with the bacon whip cream.

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