Spiced pumpkin soup with bacon | Blog at Thompson & Morgan


 

Spiced pumpkin soup with bacon

Rebecca Tute

If you’re growing your own pumpkins this year and want to use them for more than just a spooky Halloween decoration, this delicious soup is perfect!Rebecca from the T&M team says: “This is a really warming soup, perfect for a chilly day. We often add a tablespoon of grated fresh ginger for an added kick. For vegetarians, simply leave out the bacon and use vegetable stock. And for something a bit special, why not use the pumpkins themselves as the bowls? Just remove the tops and scoop out the flesh.
  • 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.




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