Smoky Pumpkin Soup

Recipe Ingredients

6		Bacon - diced, cooked,
		And fat reserved
4 tablespoons	60ml	Unsalted butter - (1/2 stick)
6 cups	1422ml	Cut-up peeled pumpkin in 1" pieces
6 cups	1422ml	Beef stock
1/2 cup	118ml	Marsala wine
1 teaspoon	5ml	Dried thyme
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat bacon fat and butter in a stockpot over medium-high heat. Add pumpkin and saute for 15 minutes, stirring occasionally. Pour in the stock and simmer, covered, until the pumpkin is very tender, about 30 minutes.

Remove from heat. Add Marsala, thyme, salt and pepper to taste. Process the soup in batches in a blender until smooth. Return to the stockpot. Add the bacon. Simmer 10 minutes. Serve immediately.

This recipe yields 6 servings.

Nutritional Analysis Per Serving: 334 calories (80 percent fat); 30 grams fat (14 grams saturated); 1 gram fiber; 45 milligrams cholesterol; 887 milligrams sodium; 8 grams carbohydrates; 43 milligrams calcium.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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