Pumpkin Tasso Soup
Author: 
 
Makes about 6 Servings This subtly spicy Pumpkin Tasso Soup is perfect for chilly fall nights.
Ingredients
  • 1 tablespoon unsalted butter
  • ½ cup chopped onion
  • 1½ teaspoons chopped fresh thyme
  • 3 cups steamed or baked pumpkin, sweet potato, or carrot purée
  • 3 cups chicken broth
  • ½ pound chopped browned tasso or fried bacon
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne or black pepper
  • ¼ teaspoon ground allspice
  • ¼ teaspoon grated fresh nutmeg
  • 1 cup half-and-half
  • Garnish: sour cream, chopped fresh thyme, chopped browned tasso
Instructions
  1. In a 5-quart Dutch oven, melt butter over medium-high heat. Add onion and thyme; cook until onion is translucent, about 10 minutes. Add pumpkin, broth, and tasso; bring to a boil. Reduce heat, and simmer for 20 minutes.
  2. Stir salt, pepper, allspice, and nutmeg into soup. Whisk in half-and-half; simmer for 2 minutes. If you prefer a creamy soup, let cool slightly, then purée in the container of a blender, and reheat. If soup becomes too thick, thin with additional broth or half-and-half. Garnish with sour cream, thyme, and tasso, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/pumpkin-tasso-soup/