Homemade pumpkin soup from pumpkin puree. That addition of tasso makes it a Cajun pumpkin soup but it can also be topped with bacon.
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Not sure if I would have ever thought about making Pumpkin Soup but I noticed a recipe that had a New Orleans flair to it. It was seasoned with Louisiana Style Hot Sauce and it contained Tasso.
What is Tasso you ask? Tasso is almost like ham, it’s a Louisiana specialty, similar to ham but it’s from the shoulder of a hog and seasoned and smoked. If you have any Tasso please feel free to use it but if not bacon is awesome in this recipe.
This soup also contains a couple tablespoons of bourbon which could be optional but it really adds a unique flavor. Anyway, this is a great soup away from the norm and I know your family or guests will love it. This Cajun Pumpkin Soup is totally a fun fall flavor!
Cajun Pumpkin Soup
- 1 medium onion chopped
- 1 clove garlic minced
- 1 Tablespoon butter
- 2 Tablespoons bourbon optional
- 1/2 teaspoon Marjoram
- 1 15 oz Pure Pumpkin not pumpkin pie filling
- 1/2 teaspoon Louisiana Hot Sauce Tabasco , more to taste
- 1 14.5 oz can Chicken broth
- 1/2 pint heavy whipping cream
- 4 strips of bacon cooked and crumbled or 2 oz of tasso, chopped
- 2 green onion tops sliced
- Melt butter in a dutch oven or large saucepan over medium heat
- Add onions and saute until soft and translucent, add garlic and saute for 1 minute
- Add bourbon and bring to a boil ( be careful when cooking with alcohol, it will flame if in contact with an open flame)
- Add pumpkin, marjoram, Louisiana hot sauce, and chicken broth
- Bring to a boil and simmer for 10-15 minutes
- Using a submersible blender, puree soup until smooth or place in a blender in batches and puree until smooth
- Add whipping cream to soup in the dutch oven and return to a low simmer
- Add a dash of salt and pepper and simmer for 5-10 minutes
- Serve with a garnish of sliced green onion and crumbled bacon
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