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Roasted pumpkin and apple soup with goat's cheese and bacon
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Elevate classic pumpkin soup with crispy bacon and toasted pumpkin seeds for added flavor and texture.
Ingredients:
  • 1kg pumpkin, peeled, seeds removed, cut into 3cm pieces
  • 1 tsp cumin seeds
  • 3 tsp chopped sage leaves
  • 70ml olive oil
  • 2 Granny Smith apples, peeled, cored, cut into 3cm pieces
  • 250g rindless bacon rashers, chopped
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 1.25L (5 cups) chicken style liquid stock
  • 120g goat's cheese
  • Lightly toasted pumpkin seeds (pepitas), to serve
Instructions:
  • Preheat the oven to 180C and prepare a baking tray by lining it with baking paper.
  • In a big bowl, mix pumpkin, cumin, sage, and 2 tablespoons of oil. Add seasoning and toss well. Spread the mixture onto a baking tray in a single layer and roast for 10-15 minutes. Then, add apple and continue cooking for another 10 minutes or until everything is tender.
  • Heat another 2 teaspoons of oil in a frypan over medium heat. Cook bacon, stirring occasionally, for 5 minutes until golden. Drain on paper towel.
  • In the frypan, warm up the last 1 tablespoon of oil. Combine onion, garlic, and a pinch of salt, and sauté for 3-4 minutes until softened, stirring occasionally.
  • Combine the pumpkin mixture, 2 cups (500ml) stock, and half of the cheese in a blender and blend until smooth. Pour the mixture back into the pan, add the remaining 3 cups (750ml) stock, and cook over medium heat for 15-20 minutes until slightly reduced. Season with salt and pepper as needed.
  • Garnish the soup with crispy bacon, seeds, and the rest of the goat's cheese before serving.

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