Pumpkin & Bacon Soup

from Jennifer McLagan’s Fat: Appreciation of a Misunderstood Ingredient

 

1/2 lb Bacon or Bacon Ends

Long Pie Pumpkins

1 large onion, sliced

1 stalk celery, sliced (or celeriac)

Sage, 1 sprig fresh or less dried

3.5 lbs pumpkin or winter squash

8 cups water or stock

Salt & Pepper

 

Dice bacon ends, place in large saucepan over low heat. When most of the fat is rendered add onion, celery & sage, stirring to coat with the fat. Cook until veggies soften about 7 min.

 

Cut squash into quarters & peel. (Or could probably roast and then scoop out)

 

Pour 1 cup water into pan with veggies, increase heat to high; deglaze plan with spoon, scraping up brown bits on the bottom, add remaining 7 cups water, squash pieces, 1 TB salt, pepper. Bring mixture to boil, then lower heat and simmer until squash is very soft, 30-45 minutes. Let cool slightly, then puree. Season to taste and reheat to serve.