by Becky Smotrilla
1 cup chopped onion
2 cloves garlic
2 lbs tomatoes, canned with juice or fresh seeded & peeled
6 cups chicken broth
~4 cups peeled diced pumpkin meat
2 bay leaves
1/2 tsp sage
1 tsp salt- (applewood smoked salt will give robust flavor if you plan to skip the bacon garnish)
1/8 tsp pepper
20 oz frozen corn
1/4 cup dry sherry
chopped parsley -as desired
Mexican pumpkin seeds- optional
4 slices bacon, cooked- optional
Saute onion & garlic in olive oil.
Combine chicken broth, tomatoes, pumpkin, bay leaves, sage, salt, pepper in a large pot.
Cover, bring to boil.
Reduce heat, simmer until pumpkin is tender ~ 30 min.
Add corn, cook ~ 5 min.
Remove bay leaves, add sherry & sprinkle parsley on top.
Can use crumbled bacon & pumpkin seeds for garnish, if desired.
If you choose to serve in a pumpkin... clean it, set on shallow baking dish and warm in 350 oven before filling.
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