Recipes

Vanilla Pumpkin Soup with Roasted Sun Flower Seeds

Ingredients

1 l lb. 13 oz can of Pumpkin Puree

1 lb bacon

½ chopped onion

1 chopped celery stalk

1 large shredded carrot

½ cup roasted sunflower seeds

2 tablespoons all purpose flour

2 cups water

Juice of 1 navel orange

1/8 tsp fresh orange zest

1 teaspoon vanilla extract

2 tablespoons brown sugar

2 teaspoons Pumpkin Pie Spice

2 cups of Half-and-Half

Salt and Pepper to taste

Preparation

Preheat a deep soup pot. Cut the bacon in small pieces and cook them in the pot at medium-high for about 20 minutes. Once the bacon is cooked but not crunchy, throw away the excess fat and add onion, celery, and carrot.

Add the flour and stir. Add pumpkin puree, water, orange juice, vanilla extract, brown sugar, and Pumpkin Pie Spice. Season the soup with salt and pepper.

Add orange zest, sunflower seeds, and half-and-half. If it is still too thick, you may add more water.

Remove from heat and blend it with a hand blender, food processor, or regular blender.

Serve warm.