Pumpkin Soup with Bacon Bits

Written by Sue Low - Shillingford Organics Customer on Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Comments: 0

Ingredients

medium onion
50g butter/olive oil
2 plump cloves garlic
900g pumpkin
1 tbsp coriander seeds
2 tsp cumin seed
2 small dried chillies
1 litre chicken/veg stock
4 rashers smoked bacon
100ml single cream/cream fraiche

Cooking Instructions

  1. Peel and roughly chop the onion. Melt the butter in a large, heavy-based saucepan and cook the onion and the garlic, peeled and sliced, until soft and translucent. Meanwhile, peel the pumpkin, remove the stringy bits and seeds and discard them with the peel. Chop into rough cubes and add to the onions. Cook until the pumpkin is golden brown at the edges.
  2. Toast the coriander seeds and cumin in a small pan over a low heat until they start to smell warm and nutty - about 2 minutes. Keep the pan to one side for later. Grind the roasted spices in a coffee mill or pestle and mortar. Add them and the chillies to the oniions and pumpkin. Cook for a minute then add the stock.
  3. Leave to simmer for 20 minutes or so until the pumpkin is tender. Fry the bacon in the pan in which you toasted the spices. It should be crisp. Cool a little then cut up into small pieces. Whizz the soup thoroughly in a blender or food processor till quite smooth.
  4. Pour in cream or cream fraiche and taste for seasoning, adding salt and pepper as necessary.
  5. Return to pan, bring almost to the boil and serve, piping hot, with bacon bits scatted on top. 

About the author
Sue Low - Shillingford Organics Customer

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