I made this recipe for the first time the other day and my family absolutely loved it- kids and baby included! We were all pleasantly suprised at how wonderful it was since pumpkin is not an ingredient I usually use unless I'm making a pumpkin pie. Try this recipe for something different, I think you'll love it! A great pair with homemade bread and a chilly fall evening!
Recipe:
2 tsp olive oil
3 slices thick-sliced bacon or Bacon Bits
1 medium onion, chopped
1 tsp kosher or sea salt
1/2 tsp ground cayenne red pepper
1/2 tsp black pepper
2 cans (29 oz) 100% pumpkin purée
4 cups chicken stock or broth
3/4 cup apple cider
1/2 cup heavy cream
Sour cream (optional)
Coat a 4 1/2 quart or larger crock pot with non-stick cooking spray.
Heat olive oil in medium skillet over medium heat. Add bacon and cook until crisp. Cool on paper towels. When cool, crumble and set aside.
Add onion to skillet and cook, stirring frequently, until translucent. Stir in salt, cayenne pepper and black pepper. Transfer to crock pot and whisk in pumpkin purée, chicken stock and apple cider and stir until smooth. Cover and cook on high for 4 hours.
Turn crock pot off and remove lid. Whisk in heavy cream. Season to taste with additional salt and pepper. Keep warm until serving. Garnish with sour cream and crumbled bacon.
Makes 6-8 servings
Enjoy and Happy Baking!
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