Pumpkin Soup with Crispy Bacon
Serves
4
Total Time
40mins
Calories
249
When the weather turns cold and you’re craving comfort, this warming soup will hit the spot. Smoked paprika and streaky bacon cut through the sweetness and add a savoury note. Try to avoid using the type of pum...
- Pumpkin1 kgpeeled, deseeded, chopped
- Onion1sliced
- Garlic clove2crushed
- Smoked bacon4rind removed
- Extra virgin olive oil2 tablespoons
- Smoked paprika½ teaspoon
- Salt & pepper1 pinch
- Chicken stock1.25 L
Ingredients
- 1. Add pumpkin to a clean large roasting dish and brush it with extra virgin olive oil
- 2. Roast - approx 25 min, 200°C
- 3. Add extra virgin olive oil, onion, garlic clove, smoked paprika and salt & pepper to a clean large saucepan
- 4. Cook gently until soft - approx 10 min
- 5. Add roasted pumpkin and chicken stock
- 6. Boil - approx 5 min
- 7. Transfer content of large saucepan to food processor bowl
- 8. Blend until smooth
- 9. Pre-heat broiler - high heat
- 10. Add smoked bacon to a clean baking sheet
- 11. Grill until crispy
- 12. Spoon soup into 4 large serving bowls
- 13. Add bacon and drizzle the remaining oil over the soup when serving
- 14. Serve immediately
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
