1 large sprig sage1 hubbard squash or other firm dry pumpkin or winter squash(about 3 1/2 pounds) 8 cups water Coarse sea salt and freshly ground black pepper Remove the rind and any hard, dry skin from the bacon. Cut the bacon into 1/4 inch dice. Place a large saucepan over low heat, add the bacon pieces, and cook gently so they render their fat. When most of their fat is rendered, add the onion, celery, and sage, stirring to coat with the fat. Cook until the vegetables soften slightly, about 7 minutes. Cut the squash into quarters and remove the seeds. Peel the squash and coarsely chop into smaller, even sized pieces. Set aside. Pour 1 cup of water into the pan with the vegetables, increase the heat to high and, using a wooden spoon, deglaze the pan, scraping up the browned bits on the bottom. Add the remaining 7 cups water, the squash pieces, 1 tablespoon of salt, and some pepper. Bring the mixture to a boil, lower the heat, and simmer, covered, until the squash is very soft, 30 to 45 minutes. Remove the sage and let the soup cool slightly. Puree the soup, in batches, in a blender and pour into a clean saucepan. Taste and adjust the seasoning, and reheat the soup to serve.
Pumpkin and Bacon Soup from Fat An Appreciation Of A Misunderstood Ingredient With Recipes by Jennifer McLagan
Monday, October 24, 2011