My daughter Miss Norway made this great Pumpkin Patch Soup and I told her to take photos and I would post it in my blog.
Final of Pumpkin Patch Soup by Miss Norway [my daughter]
This is the book the recipe comes fromThe actual recipe
Here is the recipe:
2 teaspoons Olive oil
1/2 cup raw Pumpkin seeds
3 slices of thick bacon cooked
1 onion chopped
1 teaspoon salt
1/2 teaspoon Chipotle chili powder or equivalent
1/2 teaspoon black pepper
2 - 29 ounce cans Pumpkin
4 cups of broth - Vegetable or Chicken
3/4 cup Apple Cider drink
1/2 cup unwhipped Whipping cream
My daughter Miss Norway [her screen name] made this for her family several times and I asked her to take photos for the blog. All ingredients were purchased in the Pacific North-West.
Miss Norway says:
Saute the pumpkin seeds (I use soybean oil not olive oil) one minute until they pop! Set aside in a bowl.
Let bacon, drain and reserve some of the bacon oil. Cool the bacon and set aside.
Saute the onion in the bacon oil, as per recipe. I added the spices into the onion, so the onion would be more flavorful.
It is difficult to find real apple cider this time of year, so I spent $3.99 on this really yummy juice, not from concentrate!
After your onions are translucent you put them in the crock pot. Add the 2 cans of pumpkin, the stock and the apple cider drink. You can use some of the stock to get all the pumpkin out of the can. Stir until smooth.
After the soup cooks for 4 hours, whisk in 1/2 cup of whipping cream.
Onion cooking with bacon oil and spices
Pumpkin, stock and cider in the crock pot and cook 4 hours
Pumpkin seeds that have been heated in the olive oil until they pop!
After 4 hours
Whisk in the whipping cream
Place servings into bowls. Top with bacon and the popped pumpkin seeds.
For vegetarians use vegetable broth and omit bacon. For those who do not use dairy you can skip the whipping cream.