Pumpkin Soup with Cheddar and Parmesan

By Arnette

Ingredients

• 8 bacon slices, chopped
• 3 tbsp. olive oil
• 2 large onions, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 8 cups (or more) chicken stock
• 2 16 ounce cans solid pack pumbkin
• 2 tbsp. chopped fresh thyme
• 1 cup half and half
• 1/8 tsp. ground nutmeg
• 1 cup grated extra-sharp cheddar cheese (about 3 ounces)
• 1 cup freshly grated parmesan cheese ( about 3 ounces)

Details

Servings 8

Preparation

Step 1

Saute bacon in heavy large dutch oven over medium heat until brown, about 8 minutes. Pour off drippings. Add oil to same dutch oven and heat over medium heat. Add onions, carrots and celery and saute until vegetables begin to soften, about 15 minutes. Stir in 8 cups stock, pumpkin and thyme. Increase heat and bring to boil. Reduce heat; simmer until vegetables are tender, about 20 minutes.

Puree soup with an immersion blender. Mix in half and half and nutmeg. Stir in additional stock if soup is too thick. Season with salt and pepper.

(Can be made 1 day ahead, cover and chill. Bring to simmer before continuing.

Combine cheeses in bowl. Ladle soup and sprinkle with cheese mixture.