This subtly spicy Pumpkin Tasso Soup is perfect for chilly fall nights.
Pumpkin Tasso Soup
Author: Louisiana State University Press
Makes about 6 Servings
- 1 tablespoon unsalted butter
- ½ cup chopped onion
- 1½ teaspoons chopped fresh thyme
- 3 cups steamed or baked pumpkin, sweet potato, or carrot purée
- 3 cups chicken broth
- ½ pound chopped browned tasso or fried bacon
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne or black pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon grated fresh nutmeg
- 1 cup half-and-half
- Garnish: sour cream, chopped fresh thyme, chopped browned tasso
- In a 5-quart Dutch oven, melt butter over medium-high heat. Add onion and thyme; cook until onion is translucent, about 10 minutes. Add pumpkin, broth, and tasso; bring to a boil. Reduce heat, and simmer for 20 minutes.
- Stir salt, pepper, allspice, and nutmeg into soup. Whisk in half-and-half; simmer for 2 minutes. If you prefer a creamy soup, let cool slightly, then purée in the container of a blender, and reheat. If soup becomes too thick, thin with additional broth or half-and-half. Garnish with sour cream, thyme, and tasso, if desired.