Spiced bacon and pumpkin soup
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About this recipe:
Aromatic cumin enlivens this hearty cold-weather pumpkin soup. Smoky bacon adds lots of flavour, but skip it for a vegetarian version of this soup.
1 tablespoon olive oil
200g (7 oz) onions, sliced
1.3kg (3 lb) pumpkin, peeled, seeded and diced
125g (4 1/2 oz) smoked back bacon, diced
1 tablespoon ground cumin
750ml (1 pt 7 fl oz) vegetable stock
salt and black pepper to taste
fresh coriander, to garnish
crusty bread rolls, to serve
15 min › Cook:
40 min › Ready in:
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.
Add the pumpkin, bacon and cumin to the pan. Stir, then cover and simmer for 10 minutes, stirring occasionally.
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.
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.
Variation: if you cannot get fresh pumpkin, use 425 g (15 oz) canned, unsweetened pumpkin, usually found on supermarkets’ canned fruit shelves.
Made this last night to enjoy whilst watching the local fireworks display. The neighbours absolutely loved it. The only amendment I made was to use up the rest of the pack of bacon, fry it up, and put it on the top, alongside some croutons, just before serving. Yum Yum.
- 30 Oct 2011
Really really simple and absolutely delicious. My Husband and 6 year old daughter loved it. I also grilled another pack of bacon to sprinkle on top.
- 23 Oct 2012
Absolutely delicious and so easy. Lovely for a cold winters day.
- 20 Oct 2012
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