Potato and Pumpkin Soup

This potato and pumpkin soup is the result of a little experimentation. It is made from potatoes and pumpkin puree, fresh ginger, onions, carrots, bacon and celery. It is mildly spicy from ginger and cayenne. For me, the soup truly captures the spirit of the fall season.

Ingredients

• 2 oz / 60 g bacon, diced (see notes for a vegetarian version)
• 1 medium onion, chopped
• 1 carrot, diced
• 1 stalk celery, diced
• 2 lb / 1 kg potatoes, peeled and sliced
• 1 can (15 oz / about 400 g) pumpkin puree
• 1 oz / 30 g fresh ginger, peeled and chopped
• 1 quart / 1 l chicken stock
• ½ cup / 120 ml white wine
• 2 tsp salt
• ½ tsp pepper
• ½ cup / 120 ml sour cream
• cayenne pepper and parsley for garnish
• ½ small onion or shallot, finely chopped and browned in butter for garnish (optional)

Preparation

1. Set a large heavy pot over medium-high heat. Render bacon until nicely browned.
2. Add onion and brown well.
3. Add carrot, celery, ginger and potatoes. Cook for about 5 minutes.
4. Add stock (potatoes should be well covered by the liquid), salt and pepper. Bring to a boil. Stir in pumpkin puree.
5. Reduce heat, cover and simmer until potatoes are done (about 30 minutes).
6. Add white wine and simmer uncovered for another 5 minutes.
7. Puree with a stick blender.
8. Stir in sour cream. Adjust seasoning with pepper and salt.
9. Garnish with parsley, sprinkle with cayenne pepper and optionally browned onions. Serve.

Notes

• For a meatless version, replace the bacon with 2 tbsp of butter and the chicken stock with vegetable stock.

Yields about 4 (full meal) to 8 (starter soup) servings.

Preparation time about 1 hour.