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May and June Hours:
Friday
10 a.m. - 5 p.m.
Saturday:
9 a.m. - 5 p.m.








SMOKEY PUMPKIN SOUP

 

  • 6 – 7 pound sugar pumpkin*
  • 6 slices smokey bacon*
  • 2 medium onions*,chopped
  • 2 garlic cloves*, minced
  • 1 Tbsp fresh sage*
  • Tabasco, to taste
  • Salt and pepper, to taste
  • 4 cups chicken broth*
  • 3 cups half-and-half
  • 2-3 Tbsp dark rum

 

Cut circle around stem of pumpkin and remove lid. Scrape seeds and stringy membranes from pumpkin and discard. Scrape out most of flesh remaining in pumpkin, and chop enough for 4 cups. Reserve remaining flesh.

In a large saucepan fry bacon until crisp, drain on paper towels and crumble. Add onions and garlic to pan and cook over moderate heat for 3 minutes, stirring. Add the chopped pumpkin and sage, season with Tabasco and salt and pepper, and stir. Add broth, stir, cover and simmer over moderately low heat until pumpkin is tender, about 30 minutes. Remove from the heat and let cool.

Transfer the contents of the pan to a blender or food processor (in batches), reduce to a puree and transfer back to the pan. Add cream, bacon, and rum. Stir well and heat until hot.


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