6 slices of Bacon 1 tbls. Butter 1 Med. Onion 1 Clove of Garlic 1 tbls. Flour 1 tbls. Salt 1 can of Pumpkin Puree 1 tbls. Black or White Pepper 1 tbls. Cinnamon 1 C. of Heavy Cream 2 C. Chicken Broth Yogurt Parmesan Parsley
In hot pot cook bacon strips until crisp then remove, leave drippings, set aside bacon. Add butter, onions, and garlic to drippings. Saute until onions are slightly clear. Add flour to make a roux. Cook to rid flour of raw taste. Add broth, pumpkin, and heavy cream and stir until nice and smooth. Then add all spices listed. Serve immediately, in a bowl, stir in 1 dollop of yogurt. Top with parsley, parmesan, and crumbled bacon. Serve with hot french bread.
Recipes from the KOAM Morning NewsAll RecipesMore>>
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.