And now, the main course! And because we had allll that food beforehand, it’s just a small course–but in my opinion, one of the most delicious! Except for dessert, dessert is always the best and I’d eat it first if no one would look at me like I was nuts. Major sweet tooth over here, but because dessert is the best and tomorrow is Friday (best day of the week), you’ll have to wait.
Onward with #FallFestBrunch! And if you’re utterly confused start here and read backward 🙂
Pumpkin Soup with Candied Maple Walnut Bacon
For the Pumpkin Soup, You Will Need:
6 cups chicken stock
4 cups pumpkin puree
1 1/2 tsp. salt
1 tsp. chopped parsley
1 cup chopped onion
1/2 tsp. chopped thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
pepper to taste
1. Heat chicken stock, pumpkin, salt, onion, thyme, and garlic. Bring to a boil.
2. Reduce heat and let simmer for 30 minutes, uncovered.
3. Puree the soup using a hand blender or in small batches in a food processor. OH HAY VITAMIX!
4. Return to the pot.
5. Bring to a boil again.
6. Reduce heat and let simmer an additional 30 minutes. Garnish with parsley.
Now, if you really want to get fancy (which you do), you’ll need to make some Candied Maple Walnut Bacon beforehand.
You Will Need:
8-10 thick strips of bacon
2/3-1 cup dark amber maple syrup
1. Arrange bacon in a 9×13 baking dish.
2. Bake at 400 degrees.
3. Remove from oven and drain fat.
4. Reduce oven to 350 degrees.
5. Pour syrup over bacon and flip to make sure it coats all sides.
6. Put back into oven, flipping and rotating bacon until golden brown (around 25 minutes).
7. Sprinkle chopped walnuts and drizzle any remaining syrup.
8. Let cool to harden.
Now, drop one ooey gooey slice of bacon-deliciousness into each soup tureen. Enjoy!
Be sure to come back tomorrow for my favorite day of #FallFestBrunch–DESSERT!!