Pumpkin And Bacon Soup

Add the stock and let the soup simmer for 20 minutes. Dont add salt yet.

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Cover with a lid and gently simmer for 30 minutes.

Pumpkin and bacon soup. Blend and top with chilli sauce and bacon bits. To make it pretty I cut up an extra apple and a bit of extra bacon to garnish each bowl. I used a stick blender.

Serve into bowls and dress with sour cream candied bacon and reserved fennel fronds. Add the pumpkin onion garlic and bacon and cook for 5 minutes until onion is soft. Add 60g bacon and cook for a further 5 mins until the bacon releases its fat.

Add the garlic and ginger and cook for 1 minute. Start by cutting a fresh pumpkin in half then roast it in the oven until its tender and caramelized. Cook some bacon in a pot then add vegetables and seasonings to the pot along with.

Use a slick blender or blender to blitz up the slightly cooled pumpkin soup until velvety and smooth. Of course if youre using the Tefal Easy Soup - chuck it in press the soup button itll blend when its ready. Add the onion and apple to the pot with the bacon oil and cook over medium-high heat for 5 mintues.

If using a pan chuck everything in save for some of the bacon and simmer for about twenty minutes or until the pumpkin is soft. Then increase the heat to medium add the pumpkin and stock and season. Add the onion and a pinch of salt and cook on a low heat for 10 mins or until soft.

Put the bacon back in the oven for 5 minutes to crisp and caramelise. In a large saucepan heat oil to a medium heat. Add the pumpkin potato lentils stock and thyme and season with pepper.

Increase the heat to medium add the pumpkin and stock and season. Bring to the boil then cover with a lid and simmer for about 40 mins until the pumpkin is soft. In a large heavy-bottomed pan heat the oil with 25g butter.

Chop 4 rashers of bacon. Add 60g bacon and cook for a further 5 mins until the bacon releases its fat. Heat the oil and butter and cook the onion and bacon until the onion is soft and the bacon is cooked.

You may not need it. Peel and chop your pumpkin onion. Chop bacon into 12 inch dice.

Chop your carrots and add the lot to a large baking tray. Allow to cool and it will go crunchy. Toss in your garlic sage bacon.

Pre-heat your oven to 200C. Warm over medium low for 5 minutes. Stir in bacon pumpkin chicken broth cream spice maple syrup.

Add the curry powder and if using the red. I also like to serve the soup with pretzel rolls. Using a blender blend the soup until smooth.

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