Pumpkin Nutmeg Soup

Pumpkin Nutmeg Soup



  • 2 cup Pumpkin, Diced
  • 1 cup each Celery, Onion, Carrot, Leek, Turnup; Diced
  • 1 cup Fresh Peas
  • 1 1/2 liter Chicken Broth
  • 1 clove Garlic
  • 4 slices Bacon, Diced
  • 3 Bay Leaves
  • 2 big pinches of Nutmeg
  • Large pinch Chili Powder
  • 3 fresh Sage Leaves; finely chopped
  • 1/4 tsp Ground Cumin
  • Salt and Pepper to Taste


On medium heat sauté bacon, do not brown. When the bacon starts to sweat add all the vegetables, seasonings and chicken broth. Keep on medium heat until soup is brought to a boil, turn heat to low and simmer 5 minutes. Check seasoning to add salt and pepper as needed and serve.

Chef’s Note: This recipe makes 4 servings!