Ingredients:
- 1 teaspoon butter
- 6 rashers bacon, finely diced
- 1 large brown onion, chopped
- 1 tablespoon curry powder
- 1 litre vegetable or chicken stock
- 750g potatoes, peeled and cut into chunks
- 750g pumpkin, peeled, deseeded and cut into chunks
- salt and pepper, to taste
- cream, to serve
- fresh chives, chopped, to serve
- crusty bread, to serve
Method:
- Melt butter in large pot over a medium heat, add bacon and onions and cook for 3 minutes whilst stirring until the onions are soft.
- Add curry powder, stock, potatoes and pumpkin. Bring to the boil then cover pot and reduce heat to low and simmer ingredients for 30 minutes.
- In the pot use a potato masher to crush potatoes if you like a textural soup or use a stick mixer to create a velvety smooth soup. Add salt and pepper to taste.
- Serve in bowls and garnish with a little cream and fresh chopped chives. Serve with fresh crusty bread on the side.
