OLD SALEM TAVERN PUMPKIN SOUP
(4 servings)
4 tablespoons butter
1/2 cup onion, finely chopped
1 1/2 cups chicken stock
2 tablespoons sherry
1/4 teaspoon cloves
nutmeg to taste
2 slices bacon, cooked crisp
1 clove garlic, minced
11 cups Pumpkin Puree
1/2 teaspoon white pepper
Dash of hot sauce
1/2 tablespoon sugar
1 1/2 cups half and half
In a Dutch oven melt butter. Add garlic and onion
and saute until soft. Add
remaining ingredients, except for bacon and heat
through. Serve hot, with
bacon crumbled over top of soup. Source:
Nancy Peters