It has been chilly this year, and even in San Francisco where the temperature rarely dips below 55 during the day. Around Thanksgiving we stocked up our freezer with tons of turkey stock and pumpkin. We put some of our inventory to work last night in this hearty soup.
1 onion, diced
4 celery stalks, diced
2 cloves garlic, diced
1 Tbsp olive oil
2 cups pumpkin flesh, cooked
4 cups turkey, chicken, or vegetable stock
1 can Canellini beans, drained and rinsed
4 slices of bacon, cooked and diced
Salt and pepper to taste
1 Tbsp fresh Thyme
1/8 tsp freshly ground nutmeg
1/2 tsp powdered ginger
1 Tbsp Sriracha (red pepper) Sauce
1 Tbsp rice vinegar
Saute the onions and celery in olive oil until tender. Add the garlic and saute just a minute until aromatic, add broth, pumpkin, and spices. Blend soup with a hand-held emulsifier. Add beans, bacon, and sriracha sauce and vinegar. Serve hot with crusty bread.