Sunday Soup #118: Smokey Pumpkin Beer and Cheddar Potato Soup with Candied Bacon Popcorn

Happy Halloween, Booooo-per Troopers!! On the eve of my annual November social media hiatus, I wanted to give you something special... something unique... something seasonal. Love it or hate it, pumpkin is the official flavor of Fall and what many people think of as the year gets on toward Halloween and next month's food-focused holiday. Enter this "Smokey Pumpkin Beer and Cheddar Potato Soup with Candied Bacon Popcorn" (a soup with, what has to be, the longest name of any I've ever featured here). The recipe called out to me with its promise of creamy, spicy warmth. However, I have to admit to being initially wary of the featured ingredient. Those that know me know that I am not a huge fan of squash, in general, but this recipe seemed to elevate the pumpkin, so I committed to giving it a go. Let's see how it went...

This recipe came from: https://www.halfbakedharvest.com/smoky-pumpkin-beer-and-cheddar-potato-soup-with-candied-bacon-popcorn/

*Pic 1 - https://www.halfbakedharvest.com/smoky-pumpkin-beer-and-cheddar-potato-soup-with-candied-bacon-popcorn/

Variations from the Recipe as Written: Not exactly a variation, since the recipe called for me to use my favorite pumpkin beer, but I used an Elysian Dark O' The Moon stout (with notes of chocolate and cinnamon) because it was the only pumpkin brew I could get my hands on. I used regular (instead of low sodium) chicken broth. And, although the recipe called for air- or stove-popped popcorn, I used a plain microwave popcorn (only lightly salted) for convenience.

General Thoughts: The prep for this one took a bit, but I actually rather enjoyed it... Dicing the onion, peeling and dicing the potato, mincing the chiles, de-stemming the thyme, and shredding the cheese all took some time but didn't seem too bad, overall, and the cooking was pretty straightforward. Prepping the popcorn garnish took a bit more time and attention. Dicing the bacon, tossing with the pepitas and sugar, roasting, popping the popcorn, tossing all of it together again, roasting, tossing a final time, and roasting again, all while making sure nothing scorched, just required a bit of focus. The garnish mixture could be prepared ahead of time, particularly if you are able to keep the popcorn from getting soggy while it waits to be used.

*Pics 2 & 3 - Pictures from when I made it

My favorite thing about this soup was all of the fun textures. The creamy pumpkin was silky smooth, the diced potatoes and onions were perfectly soft, the chopped bacon was chewy, and the popcorn and pepitas provided a very interesting pseudo-crunch. The popcorn, in particular, held up surprisingly well and did not go all soggy or "wilt" when mixed into my bowl.

And, no doubt about it, this one tasted really good! The most forward flavors were sweet and spicy, but this recipe had a lot of depth. The pumpkin and candied bacon were rich and sweet, complemented by heavy cream, and the chiles in adobo imparted a terrific spicy zing to each bite. I used two chiles in adobo, which was perfect for me, but you may want to cut back to a single chile if you are making this dish for more sensitive eaters. The rich, smokey taste imparted by the bacon, the chiles in adobo, the smoked paprika, and the smoked cheeses was terrific. And, the thyme, curry powder, and beer flavors were all subtle but still managed to shine through in each bite. In short, this soup was a symphony of flavors, all wonderfully complimentary and none overpowering the others.

I can honestly say, this is the best pumpkin-based dish I think I have ever had in my life: tasty, sophisticated, and comforting!

Potential Improvements? I can't think of any way to improve this one, and I'd make it exactly the same way next time. As a variation, though, a few matchstick-sized slivers of granny smith apple added to your bowl would provide an additional texture and flavor that could (pleasantly) add to this soup's delightful complexity.

Polling the Fam: Everyone, including me (obviously), really enjoyed this one, and I think it will be a Fall/Winter staple in our house for many years to come!

Verdict: Loved it! (5 stars)

Sunday Soup #92: Slow Cooker Fall Harvest Pork Stew

Have you ever just gotten into a mood for a particular something... You know, when your stomach radios up to the brain and says, "Hey dummy, it's very Fall-like today, so we need a Fall soup to make it feel right." Don't judge me! LOL

Suffice to say, I was looking for another soup that screamed "Fall!" and stumbled across this Slow Cooker Fall Harvest Pork Stew recipe that looked interesting. I am not usually a fan of squash (a combo of taste and texture issues), but this one just seemed too interesting to pass up. Let's see how it went...

This recipe came from: https://slowcookergourmet.net/slow-cooker-fall-harvest-pork-stew/

*Pic 1 - https://slowcookergourmet.net/slow-cooker-fall-harvest-pork-stew/

Variations from Recipe as Written: I added an extra tsp of chipotle powder (because we like things spicy) and a tsp of smoked salt (because we like things smokey, and I thought a little more salt would help balance the sweetness of the apples/squash). That's it!

General Thoughts: Anytime a soup is bound for the slow cooker (aka, the Crock-Pot), it is probably going to be pretty easy to make. The prep for this one was, indeed, fairly simple, primarily because I used pre-diced carrots, pre-cut squash, pre-diced onion, and pre-cubed pork. The only prep that took me any real time was peeling and dicing the apples. This soup was also fairly economical to make, as all of the ingredients are fairly common and easy to obtain at your local supermarket.

*Pics 2 & 3 - Pictures from when I made it

The taste of this one was decent if a little bland for me. It was hearty, warm, and very Fall-like, so it fit the bill there. But, as the recipe stated, it was a little sweet (where I much prefer savory). The taste of the apples, squash, and carrots was pretty well-balanced with the pork, with none of the tastes overpowering the others. The broth was my favorite part, and it was what most reminded me of Fall; I could taste the apples, squash, and herbs in each bite. The pork was tender enough (I slow cooked it for eight hours) but not-yet falling apart. I think I would have preferred it to be even more tender, closer to a pork roast before it is shredded so that the pork almost melted in my mouth. Finally, I wish I could say this soup made me a squash lover but, sadly, squash remains my nemesis, as I had trouble getting past its texture in this recipe as well.

Potential Improvements? I'd, personally, swap the squash out for potatoes, but if squash is your jam, drive on! I'd love to see how this one tastes with a shot or two of apple cider vinegar to further cut the sweetness. And, I think I'd make it even a little saltier, possibly by way of marinating the pork in a complimentary savory mixture (maybe something like this one, from Ina Garten: https://www.foodnetwork.com/recipes/ina-garten/herb-marinated-pork-tenderloins-recipe-1948375).

Polling the Fam: All in all, this was a decent Fall selection, and I'd make it again (trying some of my above potential improvements) if the mood struck me. Becky, who digs squash, really liked this one and wanted to go back for seconds (which is why I gave it 4 stars instead of the 3 it was destined for if I'd eaten it alone). Fox really didn't care for it, but that is not a surprise given its ingredients.

Verdict: Liked it. (4 stars)

Sunday Soup #88: Cheddar and Bratwurst Soup with Pumpkin Ale

Good news, everyone...! I made another soup during my recent "Sunday Soup Silence," which I saved to post for you as a second recipe this week!!

Just this past Sunday I was on the hunt for an Oktoberfest-like recipe to perfectly hit the spot on a cool October evening, when I stumbled across this one... It seemed similar to a current 5-star family fave (https://soupersleuth.blogspot.com/2016/10/sunday-soup-18.html), but did it do the job?

This recipe came from: https://theviewfromgreatisland.com/cheddar-and-bratwurst-soup-with-pumpkin-ale/

*Pic 1 - https://theviewfromgreatisland.com/cheddar-and-bratwurst-soup-with-pumpkin-ale/

Variations from Recipe as Written: I made 1.5x the recipe. That's it!

General Thoughts: This soup was fairly easy to make, and the ingredients were fairly inexpensive; the most expensive part was the beer (I used Blue Moon Harvest Pumpkin Wheat). The recipe required some light chopping on the onions, carrots, and potatoes, and a bit of attention to the pot with a stirring spoon at various points, but it wasn't bad overall.

*Pics 2 & 3 - Pictures from when I made it

I was hoping this soup would feel substantial enough to really warm me from the inside out on a chilly evening (we do have those in California, occasionally), and it did! The soup was brothy, which I enjoy, but also creamy and chock-full of yummy ingredients in each bite. The potatoes and carrots provided some needed bulk and contributed to the soup's heartiness, as well as my satisfaction level.

I was also fairly pleased with the taste of this soup... The pumpkin flavor from the ale was subtle and gave it a very interesting twist. But, full disclosure, I am one of those people who thinks Fall officially starts when Starbucks brings out their Pumpkin Spice Latte, too, so make of that what you will. :-) I did feel like the broth was a little bland before I added the salt, pepper, and bratwurst, but once I dropped those in the pot and brought it back to a simmer, I felt it was properly spiced. I also particularly enjoyed the addition of the fresh chopped dill, which I felt complimented the caraway flavor quite nicely.

Potential Improvements? When I make this one again, I think I will add a bit of ground caraway (maybe 2 tsp), in addition to the normal caraway seeds, to give it a bit more of that German flavor. I also think I'd add a shot (2-3 tbsp) of apple cider vinegar to give it a little more bite.

Polling the Fam: I really liked this one and would definitely make it again. I know, it sounds like a 5-star soup for me (which it was!), but my other diners were a little more ambivalent, thus the 4 stars... Becky thought it had really good flavor but said she would have liked it better without the bratwurst (it was a texture thing). Jayson said he liked it but not enough to have a second bowl, adding that he liked the sausage. Lisa really liked it but said it needed a little more spice (although, she couldn't say what kind of spice it needed). And, Fox, our sometimes-picky man of few words, said it was "okay." :-)

Verdict: Liked it. (4 stars)

Sunday Soup #47: Christmas Soup

'Twas the soup before Christmas... Yule Tide through the land
As I pondered a recipe to delight my three fans
Should it be meaty or vegan, spicy or bland?
And what kinds of things did I have on hand?

When what to my wondering eyes should appear,
But a soup actually called "Christmas," via Google, right here!
Alton Brown is a dependable, merry old cook
So something by him is at least worth a look

It seemed festive and hearty, with reds and some greens
To tempt my wife, mother-in-law, and even two teens
So, I decided it could be this soup I'd employ
In hopes to bring each Souper Trooper much Christmas joy!

This recipe came from: https://altonbrown.com/christmas-soup-recipe/

*Pic 1 - https://altonbrown.com/christmas-soup-recipe/

Variations from Recipe as Written: I made one-and-a-half times the recipe, but I still just used only one-times the amount of kale called for (for the math-y among you, I used 2/3 the amount that would normally be present in the recipe, as written). I also used 28oz of kielbasa sausage (instead of the 24oz that I would have used if I followed the recipe exactly).

General Thoughts: Merry Christmas, friends! I hope you are all enjoying family and friends this holiday season... I certainly am and, with my mother-in-law in town and plans to hang with our best friends on Christmas Eve, my mind naturally turned to the best part of the holidays... THE FOOD! And you know, when I think food, I think soup more often than not. I know it's a little on-the-nose, but I decided to search Google for "Christmas soup" and voilà: Alton Brown's Christmas Soup!

Alton's recipes are usually a winner, but I was a little hesitant when I saw that I'd be mixing kidney beans and potatoes in the same soup. Not that I object to either one, but having them together in one soup is a little unorthodox, and I was bothered by thoughts that this soup could be way too starchy.

*Pics 2 & 3 - Pictures from when I made it

As is my preference, this recipe was easy to prepare and required a minimum number of ingredients.  There was a little chopping involved (sausage and potatoes), and I had to soak the kidney beans, but those tasks went quickly.

With so few spices (the garlic and black pepper were really it), I thought it might turn out too bland. But, I was pleasantly surprised... If you like your soups to be so salty that you crave a sip of water after each spoonful of broth, then you might want to kick it up a little bit; however, I thought that it was perfectly seasoned, gaining flavor (and saltiness) from the sausage and chicken broth, and the little bit of vinegar really provided some great contrast (and just enough bite) for the palate.

This soup was was super hearty and extremely filling, perfect for a cold Winter night... And it just plain looked good! All in all, this is a very solid choice, delivering in all the major categories, and would likely please your crowd!

Potential Improvements? Despite the fact that I used slightly more kielbasa than the recipe called for, I'd use even more next time... I am a carnivore at heart and felt like it needed to be even a little more meaty than it was. Other than that, for me, it was pretty right on!

Polling the Fam: I enjoyed it, and I think it will become a Christmas-time staple for me. Becky liked it, although she thought the kale was a little slimy (which is most likely because dinner was delayed about 30 minutes after the soup was ready, so it could easily be fixed). Debby said it was her kind of soup, so she liked it, enjoying the beans and potatoes and not minding the kale. Hunter said it was good, although he didn't love the beans and thought it could have used a little more spice. Fox also liked it and said he enjoyed the sausage, but he wasn't crazy about the kale.

Verdict: Liked it. (4 stars)

Sunday Soup #43: Crock Pot White Bean French Onion Soup

A little different this week, as I thought I was making soup for just my family but ended up taking it over for an impromptu dinner with friends, so it turned into soup as a first course instead of the main meal. Friends are the spice of life, and they make everything taste that much better, but did they help this soup? Let's see...

This recipe came from: http://thebusybaker.ca/crock-pot-white-bean-french-onion-soup/

*Pic 1 - From http://thebusybaker.ca/crock-pot-white-bean-french-onion-soup/

Variations from Recipe as Written: I used 1 tbsp of dried thyme (because I already had it on hand) instead of the 2 tbsp of fresh thyme leaves called for by the recipe. And, because I am a carnosaur, I added a smoked meaty hambone to the mix after the onions were caramelized.

General Thoughts: I am not exactly sure what expected of this one... I love French Onion soups because they usually pack great flavor, but they are not usually filling. While most bean soups are hearty and filling, but sometimes they tend to be a bit bland. So this recipe intrigued me because it seemed to promise the best of both worlds. The prep was really, really easy, particularly since I bought pre-diced onions at the store (sorry, chopping the onions myself makes me cry so badly!). Total prep time only took me about 5 minutes, which was terrific, but then (of course) it was a slow cooker recipe, so total cook time was about 8 hours.

*Pic 2 - Picture from when I made it

I was really counting on the meaty ham bone, slow cooked for 3+ hours in the soup, to impart some solid flavor to the mix, and for the most part, it delivered. Although it did not add to the saltiness of the soup as much as I expected, it imparted a good smoked porky flavor (go figure), and there is just something about ham in a bean soup that is hard to beat!

The diced onions, while not strongly contributing to the taste on their own, definitely gave the soup the feeling of French Onion.  They were perfectly textured and provided a nice contrast to the firmer beans and pieces of meat. I thought the parmesan cheese and croutons were also good additions as garnishes and added to the textural variety (which I enjoy in my soups).

As for the spices, I thought the thyme taste overpowered the others (oregano, pepper, and salt), possibly owing to having used the dried rather than the fresh, but that was not necessarily a problem for me.

Potential Improvements? Not much, but I'd probably cut the thyme in half (if I used dried again), and maybe salt it a little more heavily.

Polling the Fam: Because of the way this one was presented, I didn't get the more in-depth reactions from my eaters that I normally ask for. For my part, I really enjoyed it... I found it warm and hearty, with good flavor overall and the ability to satisfy the craving for bean soup I've had lately.  This is a good Fall/Winter soup, in my opinion, and I would definitely make it again! Some of the other comments I heard were that people seemed to like it overall, although some were put off by the strong thyme flavor and thought it might have had a few too many onions.

Verdict: Liked it. (4 stars)

Sunday Soup #22: White Bean and Bacon Soup

This post is going to be a little different because, although the core of the recipe and inspiration came from the site below, Lisa and I made a lot of changes, including the cooking methods, so I'll reprint our recipe in full here (which is not usual for my entries, but is needed in this case).

This recipe came from: http://www.thekitchn.com/recipe-white-bean-amp-bacon-soup-recipes-from-the-kitchn-214866

*Pic 1 - http://www.thekitchn.com/recipe-white-bean-amp-bacon-soup-recipes-from-the-kitchn-214866

My Variations from Recipe as Written: As I said, there were quite a few. Here was our ingredient list:

-1 pound dried small white beans 

-1 ham hock with bone, with a good bit of ham attached
-8 cups chicken broth
-7 slices bacon, diced
-1 tbsp maple syrup
-1 onion, diced
-1 red pepper, diced
-3 carrots, peeled and diced
-3 celery stalks, diced
-4 cloves garlic, minced
-Salt and pepper, to taste
-3 ounces ham, diced (about 1/2 cup)
-4 stems thyme
-1/2 lemon, zested and juiced
-Fresh parsley, chopped (I used the partially dried, pre-chopped parsley from the produce aisle)

And here's what we did with it:

1. We had to soak the beans before we got started... You can cover them with water, add salt, and soak overnight, or you can use a pressure cooker (like we did) and flash soak them. We used an Instant Pot (which is a glorious invention for soup lovers, btw), poured in the beans, added two quarts of water, added a tablespoon of kosher salt, and fired it up. We flash soaked by setting the Instant Pot for "High Pressure," allowing it to reach pressure, cooking for three minutes there, and then allowing the pressure to bleed off naturally.

2. While the beans are flash soaking... In a large skillet, crisp the diced bacon.  Once the bacon starts to crisp and the fat is starting to render out, pour in the maple syrup and continue to cook until the bacon is nearly done.

3. Push the bacon to the side in the pan and add the diced onion, pepper, carrot, celery, and garlic. Saute the veggies in the bacon fat until they are well-coated and just starting to soften.

4. When the beans are finished, remove them from the cooker, drain, and rinse, and then add the beans back to the pot.

5. Add the ham hock, chicken broth, bacon and sauteed veggie mixture (with whatever drippings are left in the pan), extra ham, stems of thyme, and about 1/2 tbsp of salt and 1/2 tbsp of pepper to the pressure cooker pot. We then just used the Instant Pot's "Soup" setting (with the touch of a single button!). On that setting, the pot comes to high pressure and cooks for 30 minutes. Once finished, allow it to release the pressure naturally (not via the valve).

6. Once at normal pressure, open the pot, cut the excess ham off the bone and remove the bone (and any gristle) from the soup.

7. Ladle out three big scoops of the soup (draining the broth from each ladle to focus on the beans) and puree that portion in the Vitamix.  Add the pureed mixture back to the soup and stir. (The idea here is to add some creaminess to the soup via the pureed beans.)

8. Add the lemon zest, lemon juice, and parsley, stir and it is ready to EAT!

General Thoughts: I was pretty nervous about this one because we made so many alterations, not the least of which was using the pressure cooker to both soak the beans and cook the soup. But, it turned out GREAT!

*Pics 2 & 3 - Pictures from when we made it

Although the prep sounds a little cumbersome, it was actually fairly easy and straightforward. A little bit of dicing, some sauteing, flash soaking the beans, and that was about it for the prep work. But, for such little trouble, it was a big payoff.

The soup was so flavorful, hearty, and the perfect thing for a chilly winter night. The beans, ham, and veggies were all tender, the level of seasoning seemed just right, and everyone pushed away from the table satisfied.  It was the perfect mix of warm and savory, and with some scones to dip, it definitely hit the spot!

Polling the Fam: For me, it was one of my favorites I've made so far, and I'd definitely make it again following our same recipe above. Lisa really liked it, and said she couldn't even think of any obvious way to tweak or change it to make it any better. Becky liked it, Hunter liked it, Jayson liked it... It was a hit all around and left everyone full and happy. :-)

Verdict: Loved it! (5 stars)

Sunday Soup #6: Creamy Sausage, Potato, and Sauerkraut Soup

This recipe came from: http://www.hoteatsandcoolreads.com/2015/11/creamy-sausage-potato-and-sauerkraut.html

*Pic 1 - Picture from original source website

My Variations from Recipe as Written: I used 10oz of pre-diced yellow onion (because I am a wuss when I chop onion), instead of the single medium onion called for. I used three medium russet potatoes, instead of 1.5 cups of diced potatoes called for. I used the brand/type of sauerkraut found at Trader Joe's (sauerkraut with pickled Persian cucumbers). I used a mixed Mexican cheese blend, instead of the straight cheddar called for. Finally, I garnished with Tabasco sauce and Sonoma Creamery Parmesan Crisps.

General Thoughts: Wow... This was another one that surprised me (pleasantly)! I think I added way too many potatoes, and would like to have used red instead of russet, but that is a minor thing. The soup was thick, rich, and flavorful. The sauerkraut was not overpowering, as I feared it might be, but added just the right amount of flavor. The kielbasa sausage was solid, but it also would have been tasty with a garlic kielbasa or even hot Italian sausage. This would be a killer winter soup!

*Pics 2 & 3 - Pictures from when I made it

Polling the Fam: I think I made it clear above how I felt abut this one... Hunter likewise loved this soup. He said it had a good balance of ingredients, with none of them overpowering the others. I don't think Becky would try this one, just because it has sauerkraut in it, so just the two votes this time... Winner!

Verdict: Loved it! (5 stars)