Pumpkin and Parsnip and Bacon (oh my)

[underused]

Nothing beats homemade soup --and it's always fun finding the balance between creativity and ingredients on hand. This soup was an experiment made with sweet winter vegetables (in season) and lots of fresh herbs. I'll admit, the directions after the cut are less of a recipe and more of a guide, but the combination of flavours turned out too good not to share.


INGREDIENTS (estimated)

Parsnips, butternut squash, and potatoes cut into 1 inch chunks (ratio of 2:2:1)
Enough vegetable stock (or bouillon cubes/stock mix) to cover the quantity of vegetables

Pureed pumpkin (unsweetened)

A few tbsp chopped bacon, lightly fried until cooked (but not crispy)

1-2 tbsp fresh sage, winter savory, and rosemary, finely chopped

salt, pepper, and Worcestershire sauce to taste

DIRECTIONS (more or less)

Fill a large soup pot with stock and set to high heat. Add cut vegetables to your simmering liquid. Throw in the herbs, bacon, and enough pureed pumpkin to colour the broth (probably a cup or so).

Once everything is boiling, reduce heat and simmer for half an hour. Sample your broth and add Worcestershire, salt, and pepper to taste. (I usually do this several times as the soup simmers and becomes more flavourful over time.)

Continue to simmer for another hour or two (depending on how soft you like your vegetables).

Soup!

Comments

[underused]

Miso is a great idea. I rarely use it (not for any particular reason--it's just not a habit) but it's a really versatile ingredient.

I have a vegetarian friend who loves using liquid smoke to flavour things--that might be an interesting option, too. It wouldn't have the same depth, but I don't know that's necessarily an issue (since this is a dense, flavourful soup on its own).