Pumpkin, Potato and Bacon Soup

    55 minutes

    A delicious thick and creamy soup that will convince your children to eat pumpkin.

    Australian Capital Territory, Australia
    22 people made this

    Serves: 6 

    • 1 kilo Jap or Butternut pumkin, chopped into 2cm chunks (a bit more or less does not matter)
    • 4 or 5 potatoes, medium sized, cut into 1/4
    • 4 rashers bacon, diced
    • 2 cloves garlic, crushed
    • 2 leeks, halved length wise and sliced
    • 1 heaped tablespoon chicken or vegetable stock powder
    • 1 pinch nutmeg
    • 2 tablespoons olive oil
    • 250 to 300ml long life lite cream ( liddles lactose free is good)
    • 1 teaspoon salt
    • 1 large pinch freshly ground black pepper
    • water

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Put a large pot on medium heat, add oil and fry bacon then add leek, garlic and nutmeg and gently fry till leek is translucent.
    2. Put rest of ingredients, except cream, in pot and just cover with water (hot water reduces cooking time) and bring to the boil and simmer until potato and pumpkin is tender.
    3. Mash and then add cream and then blend with hand blender.

    Other ideas

    If you dont have a hand blender add cream slowly while continuely mashing and stiring until smooth. This soup freezes well if allowed to cool first.

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