I cook: Pumpkin Soup

Recently, I have a lot of leftover pumpkin as a result of shopping splurge for a BBQ party. Not wanting to throw it all away, why not make use of it to cook a hearty meal. The first recipe I thought was pumpkin soup!

Ingredients

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1kg pumpkins, de-seeded and chopped into chunks ( skin can be peeled or remained)

 

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1 onion, chopped

2 1/2 tablespoons olive oil

700ml vegetable stock or chicken stock

3 bacon rashers, chopped coarsely

Whipped cream (optional)

Salt & pepper to season

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Step 1: Heat 2 tablespoons olive oil in a large saucepan, then gently cook the chopped onions for 5 mins, until soft . Add the pumpkin chunks to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften.

Step 2: Add in vegetable stock or chicken stock, bring to the boil, then simmer for 10 mins until the pumpkin chunks are very soft.

 

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Step 3: Let slightly cold the pumpkin broth then blend until pureed. At the same time heat 1/2 tablespoon of oil in a pan, fried the bacon till golden brown or crunchy.

 

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 Step 4: Return the puree to clean pan, stir till heated through.

  

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 For an extra-velvety consistency you can now add in the whipped cream as per desired and add salt to taste. I’m not adding any because the chicken stock has decent salty taste.

  

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 Step 5: Serve and topped with crispy bacon.

 

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