Ingredients

8 strips bacon

2 cups onion or shallots, diced

1 cup carrot, diced

1 cup celery, diced

1 can (29 ounces) pumpkin puree*

1 cup white wine

8 cups chicken or vegetable stock

1 cup water

2 teaspoons sea salt, unrefined

1 teaspoon black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon chili powder

1/2 teaspoon cinnamon

3 sprigs rosemary, chopped

1 cup heavy cream, raw

2 tablespoons pasture butter

Preparation

  1. Chop bacon into small pieces. In a 4- or 5-quart pot over medium-high heat, cook bacon until crispy. Remove from pot and set on paper towel-lined plate to drain and cool.
  2. Add onion, carrot and celery to bacon fat in pot and cook for about a minute. Add pumpkin puree and cook for about 15 minutes, stirring occasionally, until puree is slightly darker in color. (This will caramelize and deepen the pumpkin’s flavor.)
  3. Add wine, stock, water, rosemary and all spices, and stir to combine.
  4. Bring soup to boil. Reduce heat to low and cover pot, leaving lid slightly ajar to allow room for steam to escape from soup. Simmer for 1 hour, or until soup has reduced by about one quarter.
  5. Taste soup and adjust seasonings. (For spicy-food fans, you may want to add more cayenne and chili powder.
  6. Optional step: With a blender or immersion blender, puree soup until smooth. If using a blender, puree the soup in batches. Return to pot.
  7. Turn off heat and add cream and butter. Mix in bacon. Soup is ready to serve. Garnish with bacon pieces, if desired.