537. PUMPKIN and SWEET POTATO SOUP with BACON

Makes: 9 1/2 cups


2 ounces reduced-sodium bacon or turkey bacon, coarsely chopped
2 shallots or small onions, finely chopped
2 quarts chicken stock or vegetable stock
12 ounces sweet potatoes, peeled and cut into 1/2-inch pieces
1 can (16 ounces) solid-pack pumpkin or 2 cups cooked winter squash
1/8 teaspoon each salt and pepper
Pinch of ground nutmeg
2 tablespoons chopped parsley

In a 4-quart saucepan, cook the bacon over moderate heat about 3 minutes, until the fat is rendered and the bacon is crisp. Using a slotted spoon, transfer the bacon to paper towels and reserve.

Add the shallots to the saucepan, then 1/4 cup of the stock, and sauté, stirring constantly, about 3 minutes, until softened.

Add the sweet potatoes and cook, stirring, about 3 minutes. Pour in the remaining stock and bring to a boil. Simmer, partially covered, about 10 minutes, until the sweet potatoes are very soft.

Using a slotted spoon, transfer the vegetables to a blender or food processor and purée until smooth. Add the pumpkin and process to combine.

Add the vegetable purée to the saucepan and return to a simmer. Stir the salt, pepper and nutmeg into the soup. Serve sprinkled with the crumbled bacon and parsley.


courtesy of: Reader's Digest