Pumpkin Soup with Bacon

Today is National Pumpkin Day. In honor of this beloved holiday, anemia I did the one thing that can make perfect pumpkin even more wonderful — ADD BACON! I found this recipe on The Kitchn website. As usual, seek I changed it up just a bit. I cooked my pumpkin in the pressure cooker with a cup of water for five minutes on high. This way the pumpkin skin just slips right off the fleshy meat of the pumpkin. Also, more I used only about 3 1/2 cups of water — because I didn’t know if I had the right volume of pumpkin. Just add a little water at a time til you get the consistency you like. I think this recipe could of used a little half & half, but I didn’t have any. The end product wasn’t as flavorful as I hoped either. I’ll use vegetable broth and half & half next time in place of the water. But the bacon sprinkles made it pass the husband test.