SANDRA'S SAVORY CURRIED PUMPKIN SOUP

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OMGoodness!! My favorite soup creation to date!

A culmination of ingredients I had on hand today,
and usually do most days,
so I'll be able to remake this delectable delight quite often...


Prep: 15 Mins.
Cook: 30 Mins.
Servings: (4)

INGREDIENTS

1 slice center-cut bacon, cut crosswise into 1/2" pieces (or 1 TB olive oil)
1 medium yellow onion, diced
1 cup sliced celery
1 red bell pepper, diced
1 garlic clove, minced
1 (15-oz can) pure pumpkin puree (not pumpkin pie mix),,,(or 2 cups pureed squash, just puree 1st)
1 (14-oz can) fat-free low-sodium chicken broth (or veggie broth)
1 cup filtered water (or more to reach your desired soup consistency)...or 1 cup quality white wine)
2 teaspoons fireweed honey
1 teaspoon yellow curry powder
2 teaspoons Worcestershire
1 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

--2 cups baby spinach leaves, obvious stems removed, roughly chopped
--1 tablespoon cold, unsalted butter, cut into quarters

METHOD

In 3-quart saucepan, heat over medium-high heat, add the bacon and brown until crispy (do not drain drippings or remove bacon). Add onion, celery, and bell pepper and cook 5-7 minutes, stirring frequently, until onions are translucent. Add the garlic and cook 30 seconds, while sautéing.

Stir in all remaining ingredients, except fresh baby spinach and cold butter. Heat soup to boiling; reduce heat to low, cover, and simmer 12-15 minutes, stirring occasionally, until vegetables are crisp-tender. Add chopped spinach, stir to incorporate and cook, covered, for 3 minutes. ~ Remove saucepan from heat; fold in cold butter cubes, and gently stir just until incorporated. 


Serve with toasted, warm homemade bread slices. ~ Enjoy!



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