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Serves : 6

How to Make It

Step 1    

In a large pot, cook the bacon over moderate heat until almost crisp. Add 2 tablespoons of the butter and let melt. Add the apples, carrot, onion, celery, leek and garlic and cook, stirring frequently, until the vegetables are soft, about 10 minutes.

Step 2    

Add 1/4 teaspoon of the cinnamon, the allspice and nutmeg and cook, stirring, for 1 minute. Add the wine, cider and Calvados and cook until almost dry, about 5 minutes. Add the pumpkin puree, stock, ham hock, bouquet garni, cloves and salt and bring to a boil. Reduce the heat and simmer, partially covered, for 1 hour. Add the pepper. Discard the bouquet garni and cloves.

Step 3    

Remove the ham hock. When it is cool enough to handle, pull the meat from the bone. Cut the meat into small pieces and reserve.

Step 4    

Puree the soup in a food mill or food processor. Add the ham.

Step 5    

Combine the remaining 1/2 teaspoon cinnamon with the sugar. In a large frying pan, melt the remaining 1 tablespoon butter with the oil over moderate heat. Add the bread cubes and sprinkle with the cinnamon-sugar. Reduce the heat to moderately low and sauté stirring frequently, until the bread is crisp and golden brown, about 8 minutes. Drain on paper towels.

Step 6    

Reheat the soup and serve topped with the croutons and parsley.

Suggested Pairing

The blend of smokiness, sweetness and spiciness in this dish will pair beautifully with a slightly acidic, off-dry young Gewürztraminer from New York's Long Island or from Alsace in France.

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