Spiced pumpkin soup with bacon
Spiced pumpkin soup with bacon
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Tips ~
Ingredients
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
Method
- 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.