CREAMY PUMPKIN SOUP WITH GREEN CHILE & BACON
Heat the oil in a heavy saucepan. Add the tomatoes, the garlic and the sugar. Cook until the mixture boils. Then reduce heat to a simmer and add 2 tablespoons fresh basil, 1/2 teaspoon salt, and the pepper. Simmer, partially covered, for about 20 minutes, until the sauce thickens. Taste and adjust seasonings.
Serve over pasta or zoodles with parmesan cheese and remaining basil. 3 pound pie pumpkin or 2 cans pumpkin puree (about 4 cups)* 6 ounces bacon, diced
1 large onion, chopped
1/2 cup chopped green chile
1 bay leaf
1 TBS fresh thyme
1/2 teaspoon pepper
1 to 1-1/2 teaspoon salt
1 quart beef broth
1 cup white wine
1 cup heavy cream
For the pumpkin:
Preheat oven to 400 degrees. Poke pumpkin with a skewer in 6 or 8 places. Set pumpkin on a parchment-lined baking pan. Bake for one hour, or until a skewer easily pierces the flesh. Remove from oven. Set aside until cool enough to handle, at least one hour. Cut pumpkin in half. Scoop out the seeds and strings. Using a large utility spoon, scrape pumpkin flesh out of the skin. Weigh out about 2 pounds of flesh (freeze any extra for later use.) (*Or omit this fun step and use canned pumpkin.)
For the soup:
Fry diced bacon until crisp. Remove from pan with slotted spoon and drain on paper towels. Set aside.
Pour off all but 1 tablespoon bacon fat. Add onion to bacon fat. Cook over medium-high heat for one minute, then add the green chile, bay leaf, thyme, 1 teaspoon of salt and the pepper. Sauté 30 seconds to release flavor oils. Add pumpkin puree, broth and wine. Stir well. Turn the heat to high and cook, stirring, until mixture starts to boil. Reduce heat and simmer, covered, for 45 minutes to 1 hour, stirring occasionally. Remove from heat and allow to cool. Remove bay leaf. Taste and adjust seasonings.
When cool, puree with a hand-held blender or in batches in a food processor. May be made ahead to this point.
To finish soup, bring to a boil. Reduce heat to low and add 1 cup heavy cream. Heat gently over low until the cream is hot but not boiling. Serve immediately, garnished with a teaspoon of crisp bacon.