We may be heading in the darkest depths of winter, but autumn isn't that far long forgotten and pumpkins are still in season and available at your local supermarket, farmers market and farm shop. So to keep the impending chilliness at bay and make your belly a happy place, I am sharing this easy-peasy recipe for soup that is both sweet, salty and full of goodness.
Plus, anything with bacon in is a winner for me.
You will need:
- 1 peeled and seeded pumpkin cut into large cubes
- 5-6 tbsp olive oil 2 medium onion, thinly sliced
- 4 garlic cloves, finely chopped
- ½ tsp ground cinnamon
- Pinch of crushed dried chilli (I used ½ tsp)
- 1 medium potato peeled and cut into 2cm cubes
- 1 litre vegetable stock, hot
- 1-2tsp caster sugar
- 1 tbsp honey
- Preheat the oven to 200C. Place the pumpkin cubes on a baking tray and drizzle with olive oil and season with salt and pepper. Roast for 30 minutes until soft and starting to colour.
- In a small frying pan, fry the bacon until nicely crispy. Remove from pan and set aside. Once cool, crumble or chop the bacon into small pieces.
- About 20 minutes before the pumpkin is ready, heat 3 tbsp of oil in a large saucepan on a medium heat and fry the onions with a pinch of salt for 15 minutes. Stir occasionally to stop the onions sticking.
- Add the garlic, cinnamon and chilli. Fry for a minute, then add the potato with another pinch of salt and pepper. Cook for 3 minutes, stirring to make sure the garlic does not burn.
- Add the roasted pumpkin and the hot stock. Bring to a slow simmer and cook for 20 minutes.
- In a food processor, or with a handheld blender, whizz the soup until smooth. Return it to the pan and add a little more boiling water to create a thick soup consistency (i.e. not the baby food puree look).
- Add the sugar and honey, stir and allow to heat through for 5 minutes.
- Serve with a sprinkling of crispy bacon bits.