Creamy Pumpkin Soup

with bacon & roasted pumpkin seeds

To make a vegetarian version of the soup, simply omit the bacon, swap butter or olive oil in place of the drippings, and use vegetable broth instead of beef broth.

Makes 6 servings (about 8 cups) Total time: about 45 minutes

TOSS:

1/3 1

MEANWHILE, COOK:

6

ADD:

1 1/2

2 2

1

DEGLAZE:

1/2 5

2

STIR IN:

1 1/4 2 1 cup raw pumpkin seeds Tbsp. olive oil

Salt and black pepper to taste strips thick-sliced bacon, diced

cup diced onions cup each chopped carrot and celery fresh or dried bay leaves Tbsp. minced fresh rosemary

Tbsp. minced fresh garlic cup dry sherry cups low-sodium beef or vegetable broth cans pumpkin purée (15 oz. each) cup half-and-half cup honey

Tbsp. dry sherry Tbsp. cider vinegar Freshly grated nutmeg to taste

Preheat oven to 325°.

Toss pumpkin seeds with oil; season with salt and pepper and arrange in a single layer on a baking sheet. Roast pumpkin seeds until golden brown, about 25 minutes, tossing occasionally.

Meanwhile, cook bacon in a pot until crisp; transfer to a papertowel-lined plate. Drain all but 3 Tbsp. drippings from pot.

Add onions, carrot, celery, bay leaves, rosemary, and garlic; cook over medium-high heat, partially covered, until vegetables begin to brown and soften, 7 minutes.

Deglaze pot with 1/2 cup sherry, scraping up any brown bits; cook until evaporated. Stir in broth and pumpkin purée; heat to a boil. Reduce heat to medium-low and simmer soup, partially covered, until vegetables are fork-tender, 10–15 minutes; discard bay leaves Purée soup with a handheld or standard blender, then heat over medium.

Stir in half-and-half, honey,

2 Tbsp. sherry, and vinegar; heat until warmed through. Season soup with nutmeg, salt, and pepper. Top servings with pumpkin seeds and bacon.

Per serving: 392 cal; 19g total fat (6g sat); 27mg chol; 657mg sodium; 36g carb (5g fiber, 23g total sugars); 10g protein