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#SundaySupper: Pumpkin Soup with Bacon and Persimmon {Squash Fest}

This week the #SundaySupper crew is celebration squash. All squash - summer and fall. It's September; I think I can respectably roll out the pumpkin recipes! I roast and puree pumpkin, stocking my freezer for things such as this all year long. I haven't seen any fresh pumpkins hit the market yet. Soon, I thinking.


I really wanted to call this a pumpkin 'bisque'; that sounds more sexy than pumpkin 'soup'. But then I did some reading and realized that you can't categorize something as a bisque unless it has fish stock as its base. So...this is fenneled pumpkin soup made with pumpkin puree.

Ingredients

  • 1/2 C diced pork belly
  • 1 fennel bulb, trimmed and diced
  • 1 T minced garlic
  • 3 C pumpkin puree
  • 5 C organic chicken stock
  • 1/4 C freshly squeezed orange juice
  • 1 T freshly squeezed lemon juice
  • 1/2 t smoked paprika
  • 1 t fennel seeds
  • freshly ground salt and pepper to taste
  • persimmons, peeled and julienned for garnish

Procedure
In a souppot, cook the pork belly pieces until they begin to brown but are not crispy. Add the fennel and garlic and cook until the fennel begins to caramelize. Add the pumpkin, chicken stock, fennel seeds and orange juice. Simmer until the soup begins to thicken. Stir in lemon juice, smoked paprika, and salt and pepper to taste. Serve hot with julienned persimmons.

The Rest of the Crew
Check out these recipes as we fête squash. All squash. In all shapes and sizes. Sweets and savories.

Starters – Appetizers & Cocktails:
Pickles & Relish:
Soups & Salads:
Main Dishes
Side Dishes:
Sweets to Start or End the Day:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Comments

  1. You got me with pork belly. I need to try this but with butternut squash. I have to admit I'm not a pumpkin fan.

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    Replies
    1. When I write "pumpkin" I use whatever squash I happen to have, including delicata squash, acorn, and butternut! But, yes, pork belly is a clincher, right?

      Delete
  2. Can always count on you for some creative flair! (I'm thinking of the persimmons in this case!)

    ReplyDelete
    Replies
    1. Thanks! Yes, I love to push that culinary envelope just a little. ;)

      Delete
  3. This sound incredible, I must try it.

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  4. LOVE all the flavors in your soup...so elegant and beautiful, too!

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  5. You nailed Fall in a cup! What a great soup and I love the bacon you added to it! Yum!

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  6. Your soup sounds delicious! Thanks for participating in Squash Fest this week!

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  7. I had no idea fish stock is what makes something a bisque...thanks for the lesson haha. And for this delicious pumpkin soup recipe!

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  8. Love the twist on this soup, what a great flavor combination!!

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  9. What a lovely recipe! I love the persimmon and orange juice, what a flavorful meal!

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  10. I can't wait for persimmons to show up in the markets!!!! I just love them - and they look like a great addition to this wonderful soup.

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  11. I love the flavors you have in here. It sounds fantastic!

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  12. Good lord, this looks amazing. I love the pork belly, very unique!

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