Pumpkin Soup - 8 servings

By á-22984

Ingredients

• 8 bacon slices chopped
• 3 tbsp. olive oil
• 2 lge onions, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 8 cups chicken stock
• 2-16 ounces cans solid packed pumpkin
• 2 tbsp. chopped fresh thyme
• 1 cup half & half
• 1/8 tsp ground nutmeg
• 1 cup grated extra sharp cheddar cheese
• 1 cup freshly grated parmesan cheese

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 sauté until vegetables begin to soften about 15 minutes. Stir in 8 cups stock, pumpkin and thyme. Increase heat & bring to boil. Reduce heat; simmer until vegetables are tender, about 20 minutes. Mix in half & half and nutmeg. Stir in additional stock if soup is too thick. Season with salt & pepper. Combine cheese in medium bowl. Laddle soup into bowls. Top each serving with 1/4 cup cheese mixture and serve.