Rating: 4 stars
12 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 6

Cream adds a smooth finish to the soup, while crumbled bacon and toasted pumpkinseeds lend a salty crunch.

Judy Lockhart
Recipe by Cooking Light October 2004

Gallery

Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
6 servings (serving size: 1 1/2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a Dutch oven over medium heat until crisp. Remove the bacon from pan, reserving 2 teaspoons of drippings in pan; crumble the bacon, and set aside.

    Advertisement
  • Add onion, celery, and garlic to pan; cook 3 minutes or until tender, stirring occasionally. Add squash; cook 3 minutes, stirring occasionally. Add wine; cook until liquid almost evaporates. Stir in broth, cumin, red pepper, cinnamon, and cloves; bring to a boil. Reduce heat; simmer 5 minutes or until squash is tender. Stir in cream, oregano, salt, black pepper, and beans; bring to a boil. Remove from heat. Sprinkle each serving with bacon and pumpkinseeds.

Nutrition Facts

324 calories; calories from fat 30%; fat 10.7g; saturated fat 4.3g; mono fat 3.4g; poly fat 2.1g; protein 17.7g; carbohydrates 42.2g; fiber 9.2g; cholesterol 18mg; iron 4.1mg; sodium 774mg; calcium 129mg.
Advertisement
Advertisement