Pumpkin Soup with Sage and Bacon

 

2 T. butter

1 onion (finely chopped)

1 garlic cloves (finely chopped)

1 lb. potatoes

2 1/4 cups pumpkin

2 3/4 cups vegetable broth

1 cup cream

2 tsp. ginger (freshly grated)

1/2 tsp. lemon juice

1 pinch grated nutmeg

salt

freshly ground pepper

4 bacon (sliced, diced)

5 sage leaves (fresh)

1 T. extra-virgin olive oil

 

Heat the butter in a large sauce pan and fry the onion and garlic. Add the potatoes and pumpkin (if using puree add after potatoes are cooked through), cook for a few minutes, stirring. Stir in the vegetable stock and cook for 25 minutes until the vegetables are soft. Puree all in a blender, return to pan and add the cream. Add a bit more stock if desired. Add the ginger, season with lemon juice, salt, pepper and nutmeg. Fry the bacon in  small pan in the butter until crisp. Remove and drain on paper towel. Add the sage to the pan and fry for 30 seconds. Add the bacon and sage to the soup, drizzle with the olive oil and season with fresh pepper.