Pumpkin Soup
8 slices bacon 3 tablespoons olive oil 1 onion, chopped 2 medium carrots, chopped 2 celery stalks, chopped 8 cups water 2 tablespoons chicken bouillon granules 1 can (32 ounces/907 g) packed pumpkin 1 tablespoon sugar 1 teaspoon thyme 1 cup milk 1/8 teaspoon nutmeg 2 teaspoons curry powder salt and pepper to taste 1 cup grated cheddar cheese 1 cup Parmesan cheese
1. Cook the bacon in a heavy pot. Remove from heat, crumble, and set aside. In the same pot, mix the oil, onion, carrots, and celery. Sauté for 15 minutes. Stir in water, bouillon, pumpkin, sugar, thyme, and crumbled bacon. Bring to a boil. Reduce heat and simmer until vegetables are tender.
2. Pour the soup in batches into a blender and puree. Return to the pot. Mix in the milk, nutmeg, and curry powder. Season with salt and pepper. Serve hot with cheddar and Parmesan cheese sprinkled on top. Serves 4.
