Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Karwendel Soup
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- #34887
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1/2 cup diced bacon
3/4 pound smoked Polish sausage or other garlic pork sausage, thickly sliced
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1 can (1 pound size) tomatoes, chopped
2 1/2 cups water
1 cup dried lentils, rinsed
salt and pepper
1/2 teaspoon basil
1/2 teaspoon marjoram
1/2 teaspoon sugar
1 bay leaf
2 tablespoons chopped fresh parsley
directions
Cook bacon in Dutch oven over medium heat until golden but not crisp. Remove bacon and set aside. Pour off all but 1 tablespoon drippings. Add sausage and brown on all sides. Remove, drain, and set aside.
Saute onion, carrot and celery until tender. Add tomatoes, water and lentils. Stir in bacon and sausage, salt, pepper, basil, marjoram, sugar and bay. Cover and simmer until lentils are tender, about 1 hour, stirring occasionally. Taste and adjust seasonings. Stir in parsley.
Ladle into soup plates. Serve with Dijon or German style mustard (for sausages) if desired.
added by
arielletaronga
nutrition data
Nutritional data has not been calculated yet.
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Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
February 24, 2013
A staple in my hearty soup repetoire since my friend Jane gave me the recipe around 1985. Quick, flavorful - just plain delicious.