Pumpkin Pistachio Bacon Soup

Ingredients:

1/2 Cup GODSHALL’S Chili Lime CRUMBLZ or 6 Slices GODSHALL’S Turkey Bacon (Diced Fine and Lightly Browned with 1 Teaspoon of Chili Lime Spice)
2 Russet Potatoes
1 Yellow Onion (Diced)
3 Cloves Garlic (Minced)
3 Tablespoon Butter (Unsalted)
1/3 Cup Pistachios (Unsalted, Shelled)
4 Cups Chicken Broth or Vegetable Broth
15 oz. Can Pumpkin Puree
1/4 Cup Sour Cream
1 Teaspoon Nutmeg
1/2 Teaspoon Cardamom
1/2 Teaspoon Turmeric
Pinch of Paprika
Parsley (For Garnish)
More Pistachios (For Garnish)

Instructions:

Cube the potatoes (approx. 1-2 inches).
Bring the broth to boil and add potatoes. Boil for approx. 10-15 minutes. Set potato broth aside.
In a frying pan, saute the butter, onions and garlic over medium heat.
In a food processor, blend the pistachios. Next, place potatoes in a food processor with the onion mixture. Add in all ingredients but the sour cream and blend.
Transfer the mix into a soup pot and boil. Bring down to a simmer and add in the sour cream.
Add water as needed to adjust consistency.
Serve hot and top with parsley, pistachios and more CRUMBLZ.
ENJOY!