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!
1kg pumpkins, de-seeded and chopped into chunks ( skin can be peeled or remained)
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
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.
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.
Step 4: Return the puree to clean pan, stir till heated through.
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.
Step 5: Serve and topped with crispy bacon.