Pumpkin Soup

I decided to forego my usual method of baking squash flesh-side down in water, and instead placed the squash flesh side down in bacon fat. You. Must. Do. This. The result was a very caramelized tasting flesh that leant itself well to soup but also to muffins and donuts (recipes coming soon). So without further ado, here is my new favorite Pumpkin Soup recipe.

Read More