Thursday, October 2, 2014

Pumpkin, bacon, Parmesan soup

A few years ago, I made my first pumpkin and bacon soup. You don't have to do much to make it tasty. And you don't have to use pumpkin (one of the tougher squashes to find out of season). My favourite is hubbard, which is also great for dishes like warm squash salad where you don't want much moisture. 

Squash, onions, garlic, bacon, thyme. I ended up complicating it only a bit by enriching the broth with Parmesan, but it's really that simple.