Page 165 - A Literary Holiday Cookbook

Makes 6½ cups pumpkin soup

“In one part of the road leading to the church was found the saddle trampled in the dirt; the
tracks of horses’ hoofs deeply dented in the road, and evidently at furious speed, were
traced to the bridge, beyond which . . .was found the hat of the unfortunate Ichabod, and
close beside it a shattered pumpkin.”

No Thanksgiving is complete without a pumpkin dish, and pumpkin soup is a hassle-free
way to scratch that itch. This iteration includes bacon for added salt and substance.

INGREDIENTS

1 sweet potato (approximately 1 lb.)
2 large carrots

1 sweet onion
1 tablespoon olive oil

½ teaspoon rosemary

1 teaspoon salt
¼ teaspoon pepper

12 slices bacon
1 (15-oz.) can pumpkin puree

2½ cups vegetable stock

Sour cream, for garnish
Snipped green onion, for garnish

INSTRUCTIONS

1 Preheat oven to 400°F. Peel and cut sweet potato, carrots, and

onion into ½-inch pieces. Place in a large bowl with the olive oil,

rosemary, salt, and pepper. Stir until evenly coated. Spread the
vegetable mix out evenly on a baking sheet and bake for 20 minutes

or until fork-tender, stirring halfway through.

2 While the vegetables cook, cut the bacon into bits and fry,

transferring to a paper-towel-lined plate to drain. Set ⅓ of the bacon