Pumpkin Soup from the Garden

For man, autumn is a time of harvest,

of gathering together.

For nature, it is a time of sowing, of scattering

abroad.

_______Edwin Way Teale  

Today, I just couldn't resist a recipe that savors the very best that autumn has to offer from the garden.

For all of your homegrown pumpkins and onions here is a winner to say the least. 

PUMPKIN SOUP RECIPE

1 lb. of cooked pumpkin, 1 tablespoon unsalted butter room temp., 2 slices bacon finely chopped, 1 large

yellow onion chopped, 6 cups chicken stock.  After cooking add 1/4 cup heavy cream, pinch of nutmeg,
and 1/4 cup fresh orange juice.  Reheat if necessary.

TOASTED WALNUT BUTTER

3 tablespoons walnuts, 2 tsp. walnut oil, large pinch of sugar, salt and pepper, 2 tbsp. unsalted butter.

In a soup pot over medium heat, melt the butter. Add bacon and onion and saute until the onion is soft.

Raise the heat to high, add the pumpkin and stock and bring to a gentle boil.  Reduce heat and simmer

uncovered about 30 min.  Meanwhile, put walnuts and oil and sugar on baking sheet.  Toast until golden.

Remove pumpkin from heat and cool.  Puree in blender until smooth.  Add cream, nutmeg, and juice to

pumpkin soup.  Heat again. Garnish with the toasted walnut butter and flat leaf parsley. 

Voila!