Harvest Pumpkin Soup

This rich and creamy pumpkin soup is full of savory seasonings and wild rice.

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Ingredients:

• 1/4cup butter
• 4 slices bacon
• 1/2 onion, diced
• 1/2 cup celery, diced
• 1 medium carrot, diced
• 1/4 cup honey
• 2 Tablespoons flour
• 2 14-15 ounce cans pumpkin
• 2 Tablespoons fresh rosemary, minced OR 2 teaspoons dried rosemary
• 2 teaspoons ground cinnamon
• 1 14 ounce can chicken broth
• 1 cup half and half or light cream
• Black pepper to taste
• 2 cups cooked wild rice
• Garnish: fresh rosemary

Method

In a large pot or Dutch oven, over medium high head, melt the butter and add bacon, cooking until bacon is crisp. Add the onion, celery, carrot and honey, until carrot is tender crisp, 2-3 minutes. Add flour and cook until mixture begins to bubble, 2-3 minutes. Add pumpkin, rosemary and cinnamon, and cook for 3 minutes. Add can of chicken broth, simmering for 25 minutes. If soup gets too thick, add a little additional broth or water. Add half and half, black pepper and wild rice, simmering for 15 minutes. Pour into individual serving bowls and garnish with additional fresh rosemary.

Notes:

Number of servings: 6-8

Submitted By: jane woods3211824
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