2 slices bacon, cooked until crispy
1 shallot, sliced
1 potato, peeled and cubed
1 beet, peeled and cubed
1/2 can pureed pumpkin (about 2 cups); squash would also work
2 teaspoons (10ml) chili powder
2 cups (500ml) milk
salt and pepper to taste
Bring beet and potato cubes and shallot to the boil in the broth. Simmer for 10 minutes until vegetables are tender. Stir in pumpkin, chili powder, milk, salt and pepper. Heat through.
Ladle into bowls and crumble 1/2 slice of bacon over each.
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