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.
