A comforting bowl of soup is the perfect way to warm up after a crisp fall walk!

Pumpkin, smoked bacon & corn soup

Ingredients:

• 2 cups diced fresh pumpkin
• ¼ cup butter
• ½ cup sliced shallots
• 2 clove chopped garlic
• 1 ½ cup corn niblets
• 1 cup small diced smoked bacon
• 3 tbsp roughly chopped marjoram
• ½ cup vegetable mirepoix (diced celery leeks carrots)**
• 6 cups chicken stock (if you want this recipe to be gluten-free, make sure you use gluten-free stock!)

Method: 

In a large pot, sauté the bacon over medium to high heat.

Once cooked through remove the bacon and without cleaning the pot add the butter, shallots and garlic. Continue to sauté over medium heat for another minute.

Then add the pumpkin and mirepoix. Sauté without colour for another 2 minutes.

Then a cup of corn, 1 tbsp of marjoram and the chicken stock. Simmer for 40 minutes or until the pumpkin is soft.

Puree in a blender and pass through a fine strainer.

Season with salt, white pepper and add the remaining corn, marjoram and cooked bacon.

Serve immediately.

***chef’s  note: Mirepoix is a mixture of vegetables that help build the flavour of your soup, stock, stew.etc…***

Makes 10 portions.

Courtesy Jason Parsons

@chefparsons

http://www.peller.com/