About this recipe:This is a tried and true pumpkin soup recipe. This thick soup is a meal in itself - ideal with just some bread on the side. You can give or take with the listed ingredients to your liking.
1 whole pumpkin of your choice
1 tablespoon curry powder
400g (14 oz) bacon, cut into small pieces
salt and pepper to taste
400ml double cream, or to taste
1 tablespoon garlic (optional), crushed or kept whole
1 to 3 heaping tablespoons sugar (optional)
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Cut pumpkin into small wedges (discarding seeds and skin) and add to large pot of water. Dice the two onions and add to pumpkin and water and cook until tender and soft.
Whilst the pumpkin is cooking, saute garlic (if you wish, add amount to your liking) along with bacon pieces. Set aside when browned.
When pumpkin and onion are cooked, drain and mash or use a food processor. Add salt and pepper to your taste and curry powder. Mix well. Slowly pour in cream. When mixed, add bacon pieces. Consistency should be thick. Stir in sugar, to taste.
Made it for the first time, didnt add the curry powder actually forgot, but glad i didnt as feel the taste of the bacon complemented the pumpkin lovely, also added some single cream instead of double, absolutely delicious. Glad i came across this recipe - 28 Oct 2011
Despite a sceptical husband I persevered with this recipe while he and our little girl carved the huge pumpkin. Got enough flesh out for the soup - just about! I used creme fraiche instead of cream and did half curry powder and half garam masala. I only needed half the sugar suggested and found I needed plenty of salt as well as pepper. I also added 2 cloves of garlic to the bacon lardons. It was fabulous and husband very impressed! - 29 Oct 2011