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Quick creamy pumpkin soup recipe
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Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Save time with pre-chopped veggies and elevate traditional pumpkin soup with the delicious addition of bacon!
Ingredients:
  • 2 x 500g packets frozen pumpkin cubes
  • 1L (4 cups) Chicken Style Liquid Stock
  • 80g (1/2 cup) bought diced bacon
  • 70g (1/2 cup) chopped frozen onion
  • 7.50 gm ground cumin
  • 80g feta
  • Roasted lightly salted chickpeas, to serve
  • Fresh lemon thyme, to serve
Instructions:
  • In a large stockpot, combine the pumpkin and stock over high heat. Cover and bring to a boil. Let it cook for 4 minutes or until the pumpkin is tender.
  • While the bacon sizzles in a hot frying pan for 3 minutes until slightly crispy, move it to a paper towel-lined plate to absorb excess grease. Toss in the onion and cook for 2 minutes until tender. Sprinkle in the cumin and cook for 30 seconds until fragrant.
  • After simmering the pumpkin mixture, combine it with the onion mixture and puree using a stick blender until smooth. Serve in bowls, topped with crumbled feta, bacon, chickpeas, and thyme.

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