Pumpkin Bacon Soup

    Pumpkin Bacon Soup


    6 people made this

    About this recipe: The humble kaddu, seasoned with jeera, makes a really great soup for winter.

    Serves: 4 

    • 1 tablespoon olive oil
    • 200 g onions, sliced
    • 1.3 kg pumpkin, peeled, deseeded and cut into chunks
    • 125 g smoked bacon, diced
    • 1 tablespoon ground cumin
    • 750 ml vegetable stock
    • Salt and black pepper
    • To garnish: sprigs of fresh coriander
    • To serve: artisan bread

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Heat the oil in a saucepan and add the onions. Stir to coat them with oil, then cover and cook them over a low heat for 5-10 minutes until they start to soften, stirring occasionally.
    2. Add the pumpkin, bacon and cumin to the pan. Stir, then cover and simmer for 10 minutes, stirring occasionally.
    3. Add the stock, raise the heat and bring to the boil. Lower the heat and simmer, uncovered, for 20 minutes, or until the pumpkin is tender.
    4. Purée the soup with a hand-held mixer or in a food processor. Season to taste, garnish with coriander and black pepper and serve, accompanied by a crusty bread roll, if you like.
    5. Variation: if you cannot get fresh pumpkin, use 425 g canned, unsweetened pumpkin.

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