Spiced pumpkin soup with bacon
- 1 medium onion
- 2 large garlic cloves
- 50 g butter
- 900 g pumpkin
- 1 tbsp coriander seeds
- 2 tsp cumin seeds
- 2 small dried chillies (to taste)
- 1 L stock (either vegetable or chicken)
- 4 rashers smoked bacon (optional)
- 100 ml single cream or Quark
Start by peeling and roughly chopping the onion and slicing the garlic. Gently cook in the melted butter until soft.
Peel and chop the pumpkin, but keep the seeds to toast later as a healthy snack.
Add the pumpkin flesh to the onion and garlic. Cook until the pumpkin browns at the edges.
In a separate frying pan, toast the coriander and cumin seeds over a very low heat for about two minutes.
Grind the aromatic spices with a pestle and mortar. Keep the pan for later.
Add the spices and chopped chillies to the onion, garlic and pumpkin mix. Cook together for a minute and then add the stock.
Simmer for 20 minutes, or until the pumpkin is soft.
In the meantime, fry the bacon in the spice pan until it’s really crispy, then chop into small pieces and set aside.
Pour the soup into a food processor or use a hand blender to blitz until smooth.
Return the soup to a pan to warm through, stir through the cream, and add salt and pepper.
Ladle into large bowls (or the pre-prepared pumpkins), sprinkle over the crispy bacon, and serve with lightly toasted sourdough bread.
Rebecca works in the Marketing department as part of the busy web team, focusing on updating the UK news and blog pages and Thompson & Morgan’s international website. Rebecca enjoys gardening and learning about flowers and growing vegetables with her young daughter.
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