Spiced Pumpkin Soup

• Gluten free

• Meat

  • 4 slices Bacon

• Produce

  • 1 Bay leaf
  • 1/4 tsp Coriander
  • 2 cloves Garlic, Roasted
  • 1/2 tsp Ginger
  • 1/4 Onion, medium
  • 1 cup Pumpkin puree

• Canned Goods

  • 1 1/2 cups Chicken broth

• Baking & Spices

  • 3 tbsp Bacon grease
  • 1/4 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 4 tbsp Butter
  • 1/2 cup Heavy cream

Found on ruled.me

Description

Directions

• Brown butter in a saucepan over medium-low heat. Once its dark golden in color, add onions, garlic, and ginger to the pan. Let cook for 2-3 minutes.
• Once onions are translucent, add spices and stir in well. Let this cook for 1-2 minutes, then add pumpkin and chicken broth into the pan. Stir in well.
• Bring to boil, then turn to low and allow to simmer for 20 minutes. After 20 minutes, use immersion blender to puree everything smooth.
• Let simmer for an additional 20 minutes. In the mean time, cook 4 slices of bacon.
• Once the soup is done, add heavy cream and bacon grease and mix in well.
• Crumble bacon over the top and optionally add chopped parsley and 2 tbsp. sour cream.