adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin and sweet potato soup with bacon dippers
0 Likes
Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Creamy pumpkin and sweet potato soup with crispy bacon dippers.
Ingredients:
  • 350g Rindless Middle Bacon
  • 18.20 gm olive oil
  • 1 leek, sliced
  • 1 clove garlic, chopped
  • 600g sweet potato, peeled, chopped
  • 1 1/2 litres (6 cups) chicken stock
  • 20.00 ml fresh lemon thyme leaves
  • Cream, to serve
Instructions:
  • Start by preheating your oven to 180C/160C fan-forced. Line an oven tray with non-stick baking paper. Cut eight 15cm x 3cm strips of bacon from the loin end. Arrange the strips on the tray and sprinkle with pepper. Finely chop the remaining bacon.
  • In a large heavy-based pan over medium heat, heat the oil. Add chopped bacon and cook until golden, about 3-4 minutes. Set bacon aside. In the same pan, add leek and garlic; cook until softened, about 1-2 minutes. Stir in cumin, pumpkin, and sweet potato; cook for another 2-3 minutes. Pour in the stock, bring to a boil, then reduce heat. Cover and simmer over low heat for 40 minutes. Let cool slightly before serving.
  • Bake bacon strips in the oven for 15 minutes, then flip and continue baking for 10 more minutes until crispy. Remove from oven and set aside.
  • Blend pumpkin soup until velvety. Fold in diced cooked bacon, fresh thyme, and season with salt and pepper. Serve in bowls, swirl in cream, garnish with more thyme, and accompany with crispy bacon strips for dipping.

Similar Recipes