1 / 1 Picture by: larkspur
Roasted pumpkin soup with apples and bacon
Serves : 12
- 1 medium pumpkin (about 1.5kg) peeled, seeded and chopped
- 1 tablespoon olive oil
- 8 bacon rashers, chopped
- 1 large onion, chopped
- 6 stalks celery, chopped
- 6 carrots, chopped
- 1 bay leaf
- 2 teaspoons curry powder
- 1 teaspoon dried thyme
- salt and ground black pepper to taste
- 1 Granny Smith apple - peeled, cored, and cubed
- 4 cloves garlic, minced
- 250ml apple juice
- 1.5 litres chicken stock
- nutmeg and sour cream to serve (optional)
Preparation:40min › Cook:1hour › Ready in:1hour40min
- Preheat an oven to 190 degrees C. Drizzle the chopped pumpkin with olive oil; mix to coat; sprinkle with salt and pepper and spread it out into a single layer on a baking tray. Roast it in the preheated oven, turning once, until cooked 30 to 40 minutes.
- Place the bacon in a large pot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate; leave the fat in the pot. Chop the bacon when cool.
- Place the onion, celery, carrot, bay leaf, curry powder, thyme and salt and pepper in the pot; cook in the bacon fat until the carrots and celery are soft. Mix in the apples and the cooked pumpkin and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour in the apple juice; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.
- Puree the soup in small batches in a blender, or use a stick blender in the pot. If using a blender, don't fill the blender more than half-way. Always remove the centre lid piece of a blender when blending hot liquids so the steam can escape. Cover the hole with a dish cloth while blending. Stir the nutmeg and most of the bacon into the soup. Garnish each bowl with 1 tablespoon of sour cream (if desired) and some of the bacon pieces to serve.
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