November is the time I take every year to write about what I’m thankful for. Somethings are serious, some funny and some completely irrelevant, but they all are things that make my life better.

Do you guys have a food that’s special because it’s something you only get once in a while? For example, when I’m in the office, one of my coworkers hands out one chocolate covered coffee bean to each person around 3 pm. I *love* that bean- I live for that bean some afternoons. Sure, I could easily get my own beans, but then they aren’t as special, they don’t mean as much.

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Not to brag or anything, but we have the best Halloween traditions. One of our favorite friends live in the city and they let all us country folks to come their house, have dinner, ransack their neighborhood for candy and then come back for more fun at their house. It’s truly one of my favorite nights of the year thanks to this incredible group of people, our parents and our kids, all 13 of them.

The pumpkin soup we have on Halloween is like that for me. Sure, I could make it- but if I did, then I wouldn’t look forward to it as much as I do every year.  I don’t even like pumpkin, but this soup? This soup is to die for. And on a cold, windy Halloween there is nothing else I’m as thankful for. Without further ado…

Pumpkin Rosemary Soup

For the Soup                                                                         For the Croutons

• olive oil (2 tablespoons)                                                ·    sourdough bread (4 cups cubed)
• bacon (12 slices)                                                            ·    olive oil (1/4 cup)
• fresh rosemary (4 sprigs)                                               ·    parmesan (1/2 cup grated)
• butter (2 tablespoons)                                                    ·    ground black pepper
• minced garlic (3 cloves)
• white onion (1 medium)
• salt & pepper
• pumpkin puree (29 oz can)
• chicken broth (5 cups)
• heavy cream (1 cup)

Directions for Bacon/Rosemary

1. Add olive oil to large skillet or griddle
2. Add bacon and cook for 5-6 minutes on first side
3. Turn bacon and add rosemary sprigs; cook for 4-5 minutes more until crispy
4. Set bacon and rosemary aside on paper towel until cooled
5. Remove rosemary leaves from stem; chop leaves and bacon

 

 

Directions for Soup

1. Add two tablespoons of the bacon grease to a large pot
2. Add butter, garlic, and onion; sweat until translucent
3. Season lightly with salt and pepper
4. Add pumpkin puree and chicken broth
5. Stir well and bring to a simmer; cook for 15 minutes over low heat
6. Puree in a blender until smooth
7. Add heavy cream and stir to combine

Directions for Croutons

1. Preheat oven to 400° F
2. Spread cubes of sourdough bread out on a cookie sheet
3. Drizzle with olive oil and sprinkle with parmesan cheese
4. Season with ground black pepper
5. Bake for 5-6 minutes until golden brown

 

* Serve soup topped with parmesan croutons, crumbled bacon and rosemary