Spiced pumpkin soup with bacon


Spiced pumpkin soup with bacon

Prep Time ~ Cooking Time ~
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ ? Serves ~ 4

Tips ~


1 medium onion, chopped

2 garlic cloves, peeled and sliced

50g butter

900g pumpkin, peeled and chopped into rough cubes

1 tbsp coriander seeds

2 tsp cumin seeds

2 dried red chillies, crumbled

1 litre chicken or vegetable stock

4 rashers bacon, chopped

100ml single cream


  • Melt the butter in a large pan and cook the onion and garlic until soft and translucent.
  • Add the pumpkin to the onion, cook until the pumpkin is golden brown.
  • Toast the coriander and cumin seeds in a frying pan over a low heat until they start to smell warm and nutty. Grind the roasted spices with a pestle and mortar.
  • Add them with the crumbled chillies to the onion and pumpkin. Cook for a minute and then add the stock. Leave to simmer for 20 minutes until the pumpkin is tender.
  • Fry the bacon until crisp.
  • Whiz the soupwith a blender until smooth. Pour in the cream and taste for seasoning.
  • Serve the soup with the bacon bits scattered on the top.