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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a slightly sweet soup and is wonderful on a cold night with a grilled swiss cheese sandwhich. I think that it is good as is, or you can play with it a little! Enjoy! Note: If you want to add some tang to the soup, you can substitute up to 1 cup of milk with yoghert. Ingredients:
2 (14 ounce) cans pumpkin |
1 3/4 cups apple cider |
1/4 lb bacon, cooked very crispy and crumbled |
4 tablespoons brown sugar |
1 1/2 teaspoons onion powder |
1/2 teaspoon garlic salt |
3 dashes cinnamon |
4 teaspoons salt |
1/2 teaspoon white pepper |
2 tablespoons sherry wine |
1 tablespoon sherry wine vinegar |
2 1/4 cups whole milk |
4 teaspoons thinly sliced green onions (for garnish) |
Directions:
1. Mix all of the ingredients together (not garnish and reserving a little of the bacon for garnish) and heat over medium.
2. Ladle into soup bowls and top each cup with 1 tsp of sliced green onion and the remainder of the bacon to serve.
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