Creamy Pumpkin and Bacon Soup
recipe at a glance
5 stars - 1 review
ready in: under 30 minutes
6 slices bacon, rind removed and chopped
1 large onion, finely diced
2 teaspoons crushed garlic
1 tablespoon oil
1 1/2 pound pumpkin, peeled and chopped
2 large potatoes, peeled and chopped
3 cups water blended with
3 teaspoons powdered chicken or bacon stock
1/2 cup finely chopped fresh herbs
1/2 cup thickened cream
salt and pepper, to taste
sour cream and fresh herbs to serve
Heat a large saucepan over a moderate heat. Cook bacon until lightly browned. Set aside.
Add the onion and garlic to the pan with the oil. Cook 3 - 4 minutes. Add pumpkin and potatoes. Cook for 5 minutes, then add the powdered stock. Cover and cook 20 minutes, or until vegetables are tender.
Puree soup using a blender or beat with a hand beater. Stir through bacon, herbs and cream. Season to taste. Garnish with a dollop of sour cream and fresh herbs. Serve hot with garlic bread.
205 calories, 13 grams fat, 19 grams carbohydrates, 5 grams protein per servingrecipe id:
Made this soup for a party and EVERYONE loved it. Its delicious. We quadrupled the recipe for 26 people and they all wanted seconds so virtually nothing was left at the end of the night. Fantastic.