Autumn Pumpkin Soup

A cold, gray, and rainy day spent outside at my son's soccer tournement requires something hearty and warm for dinner...and in a hurry thank you very much. 

Thank goodness for a few pantry staples and pancetta to get dinner on the table in a hurry! 

Autumn Pumpkin Soup

1 large shallot, diced

1 clove garlic, minced

4 oz pancetta (or bacon), diced

1 15 oz can puréed pumpkin 

2 cups low sodium chicken broth

3/4 c. Whole milk ricotta (you can use part skim, but the flavor won't be as naturally sweet)

Salt and pepper to taste 

In a soup pot, over medium heat,  sauté the pancetta until crisp, remove and set aside. 

Sauté the diced shallot in about 2 tbsp of the rendered pancetta fat until soft, about 5 minutes. Add the garlic and sauté for another 1-2 minutes. Add the pumpkin and the chicken broth, and simmer for 5-10 minutes. 

Stir in the ricotta until fully combined. Season wth salt and pepper to taste. 

If you desire a smoother consistency purée with a hand held for an immersion blender. 

Serve with the crispy pancetta bits and garlic bread. 

Bon appetite! 

K