This seasonal recipe earned Charles Chambers of Lubbock first place in the 2011 Guess What’s Cooking category. It uses fresh pumpkin; smoked salt adds extra flavor.
Makes 4-6 servings
1 small pie pumpkin, flesh chopped, about 2 cups
1 cup yellow squash, roughly chopped
2 cups chicken broth
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon nutmeg
¼ teaspoon smoked salt, plus more for garnish
4 slices bacon
1 jalapeño, seeded and chopped
1 cup onion, chopped
1 cup red bell pepper, chopped
1 sprig rosemary, chopped
½ cup heavy cream
Remove top from pumpkin, remove seeds and scrape out flesh.
In a large pot, bring broth to a low boil. Add pumpkin, squash and spices. Cook until pumpkin is tender. Remove from heat and reserve. Do not drain.
Cut bacon into pieces and fry until crisp. Remove from pan, drain on a paper towel and reserve bacon grease. Saute jalapeño, onion, bell pepper and rosemary in grease until tender.
Combine all vegetables, broth and heavy cream in food processor and pulse until smooth.
To serve, pour soup into bowls and garnish with bacon, a sprinkle of smoked salt and a bit of chopped rosemary. If desired, swirl a bit of heavy cream on top for a marbelized look.
Serve warm or at room temperature.
Meda Kessler is edible Dallas Forth Worth's art director, layout designer, and more.