PUMPKIN SOUP WITH CHEDDAR AND PARMESAN

By t1bishop

This first-course soup is typical the era. Pass assorted breads to go with it.

Ingredients

• 8 bacon slices, Chopped
• 3 tablespoons olive oil
• 2 large onions, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 8 cups (or more) chicken stock or canned low-salt chicken broth
• 2 16-ounce cans solid pack pumpkin
• 2 tablespoons chopped fresh thyme
• 1 cup half and half
• I/8 teaspoon 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 time 45mins
Cooking time 45mins

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 in batches in blender. Return to Dutch oven. 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, chill.
Bring to simmer before continuing.

Combine cheeses in medium bowl. Ladle soup into bowls. Top each serving with 1/4 cup cheese.