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Pumpkin & bacon soup
Pumpkin & bacon soup
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Ingredients:
  • 750g bacon bones, cut into smaller pieces
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 1 brown onion, chopped
  • 6 black peppercorns
  • Sprig fresh thyme
  • 2500.00 gm water
  • 18.20 gm olive oil
  • 1 brown onion, extra, chopped
  • 1.5kg pumpkin, peeled and deseeded, cut into 2cm pieces
  • Sour cream & chopped fresh chives, to serve
Instructions:
  • In a stockpot, combine bacon bones, carrots, celery, onion, peppercorns, thyme, and water. Bring to a boil, then reduce heat and simmer partially covered for 1 1/2 hours until the meat is tender. Remove ribs to cool, strain the stock, and shred the meat.
  • In a large saucepan over medium heat, heat oil. Add more onion and garlic. Cook for 7-8 minutes until onion softens. Add pumpkin and 4 cups of stock (freeze the rest for later). Cover, bring to a simmer, and cook partially covered for 25-30 minutes until the pumpkin is very tender. Let cool slightly.
  • Blend soup in batches until smooth. Return to the pan and season with salt and pepper. Stir in shredded bacon and heat over low heat for 3-5 minutes. Serve with a dollop of sour cream and a sprinkle of chives on top.

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