Fresh from The Farmer's Market

  • 6 Slices GODSHALL'S Uncured 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)
  1. Cook turkey bacon per package instructions.
  2. Dice the bacon and season with chili powder and lime juice. Mix well.
  3. Cube the potatoes (approx. 1-2 inches).
  4. Bring the broth to boil and add potatoes. Boil for approx. 10-15 minutes. Set potato broth aside.
  5. In a frying pan, saute the butter, onions and garlic over medium heat.
  6. 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.
  7. Transfer the mix into a soup pot and boil. Bring down to a simmer and add in the sour cream.
  8. Add water as needed to adjust consistency.
  9. Serve hot and top with parsley, pistachios and more bacon.
  10. ENJOY!
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