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San Poil Pumpkin Soup
from the winter kitchen of Sharmagne Leland-St. John

6 strips, extra smoked bacon, cooked crisp and crumbled
10 stew sized cubes of leftover venison roast
1 medium onion, chopped
1 tablespoon butter
1 tablespoon flour
1 1/2 cups chicken, vegetable, or venison broth
1 1/2 cups pumpkin puree
Salt and pepper to taste
1/2 cup cream, whipped
Nutmeg for dusting
2 tablespoons pine nuts

Fry the bacon in a skillet until crisp.  Remove to paper towels to drain.   Put  2 tablespoons of the bacon grease into a heavy, large saucepan.  Sauté the onions over a low heat until soft. Add the butter and sprinkle the flour; stir and cook for 2-3 minutes.  Slowly add the broth, whisking thoroughly, then add the pumpkin puree and the meat, and cook gently for 15 minutes.  Salt and pepper to taste.  Pour into warm bowls and top with a dollop of whipped cream, a dusting of nutmeg, and a scattering of crumbled bacon and pine nuts.

Note:  If you don't have venison, you may use more bacon.


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