Pumpkin and Bacon Soup

Serves 6

Preparation Time 15 minutes

Cooking Time 40 minutes

Personal Note – I enjoy this recipe because it is very tasty. My mum gave me this recipe and I’ve done some minor changes to make it my own.

Tips – Add a green apple cut into chunks when you add the potato and pumpkin to the soup for some extra sweetness. For a vegetarian version, just remove the bacon and use vegetable stock.

Pumpkin and Bacon Soup
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:
  1. 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.
  2. 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.
  3. 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.
  4. Serve in bowls and garnish with a little cream and fresh chopped chives. Serve with fresh crusty bread on the side.
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