pumpkin soup with crispy bacon

Nutrition Facts

Servings:
4

Amount Per Serving:
400 g

Calories

303

Protein:
10.4 g
Total Carbohydrates:
12.4 g
Sugar:
8.7 g
fibre:
Total Fat:
22.3 g
Saturated:
11.7 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
1480 mg

Pumpkin Soup w Crispy Bacon

Pumpkin soup is literally so easy to make and one of the most underrated dishes. Kids love this stuff and so do adults. Especially with chunky sourdough bread (gluten free if possible) and lashings of butter. Rain hail or shine this is a classic soup guaranteed to deliver on taste and nutrition.
Paleo icon Keto icon Gluten-Free icon Clean icon Ethical icon

Serves

forksvg 4

Preptime

clocksvg 00hr 10min

Cooktime

clocksvg 00hr 45min

Ingredients

  • 2 tsp olive oil
  • 1 large brown onion – peeled and chopped
  • 4 garlic clove – peeled and chopped
  • 2 celery – sliced
  • 2 carrots – sliced
  • 2 bay leaves
  • 2 sprigs of thyme
  • 1 tsp sage
  • 750mls chicken or veg broth
  • 1/2 large pumpkin – trimmed and roughly chopped
  • 200g ethical bacon
  • 200mls coconut cream
  • pinch Sea Salt & Pepper

Method:

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  • Heat the oil on a low/medium heat in a large saucepan
  • Add the onion, garlic, carrots, celery, and herbs and sauté for 5-6 minutes, stirring occasionally
  • Pour in the broth and cook for a further 10 minutes before adding the pumpkin
  • Allow to simmer for 10-15 minutes or until the pumpkin begins to soften
  • Remove from the heat and blitz in a food processor or blender – you may need to do this in batches
  • Return to the saucepan on a low heat
  • Meanwhile put a fry pan on a med/high heat and once hot throw in the bacon
  • Cook for 2-3 minutes on each side or until the fat has rendered and gone crispy
  • Remove from the heat and set aside
  • Once cooled roughly chopped the bacon
  • Remove the soup from the heat
  • Add the coconut cream (optional), fresh parsley and chopped bacon and stir through
  • Season to taste 
  • Enjoy