October 17, 2003, Newsletter Issue #148: Pumpkin Madness!
Tip of the Week
Pumpkin Soup
1 large onion, chopped
1/2 pound of bacon, chopped
1 (15 ounce) can of pumpkin
1 cup water
2 cups apple cider
1/4 cup brown sugar, packed
4 cubes chicken bouillon
1 apple, peeled, seeded and chopped
Dash of liquid smoke
salt, to taste
2 tsp white pepper
1/3 cup crystallized ginger, chopped
Saute onion and bacon in large pot. Add remaining ingredients, then cover and simmer for 1 hour, stirring frequently. Remove to blender, and blend until smooth (this might have to be done in 2 or more batches. Return to pot and heat through. May be served with a dollop of sour cream on top.
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