A surprisingly delicious soup, recommended by a friend of mine, turned up on our dinner table recently. The original recipe called for real cheese, but I subbed with soy and the results were outstanding. The original also called for a cup of half and half, but I left that out, as I found this soup to be quite creamy all by itself. Enjoy!
8 slices turkey bacon, chopped
2 tablespoons olive oil
2 large onions, chopped
2 carrots, chopped
2 celery stalks, chopped
8 cups chicken stock
2 15-ounce cans pumpkin puree
2 tablespoons chopped fresh thyme
1/8 teaspoon nutmeg
1 cup grated soy cheddar cheese
1/2 cup soy parmesan
Saute bacon in large Dutch oven over medium heat until nicely browned and crisp. Set aside and pat dry.
Add oil to pot and heat over medium. Saute onions, carrots, and celery until softened, about 10-15 minutes. Stir in stock, pumpkin, and thyme. Increase heat, bring to boil, then reduce to simmer and cook until vegetables are tender (about 20 minutes).
Puree soup in batches in your blender, or with your immersion blender. Stir in the nutmeg, and season with salt and pepper.
Ladle soup into bowl, top each serving with some cheese, and serve. Makes 8 servings.