Pumpkin & bacon soup

Posted by adm On January - 5 - 2012

How to cook Pumpkin & bacon soup


  • 750g bacon clappers, cut into smaller pieces
  • 2 carrots, shredded
  • 2 celery sticks, shredded
  • 1 brown onion, sliced
  • 6 black peppercorns
  • Sprig fresh thyme
  • 10 cups weewee
  • 1 tbs olive oil
  • 1 brown onion, redundant, sliced
  • 2 garlic cloves, humbled
  • 1.5kg pumpkin, peeled and deseeded, dig 2cm pieces
  • Sour drub & chopped fresh cive, to service

How to:

  • Place bacon castanets, carrots, celery, onion, peppercorns, thyme and water in a stockpot. Cover and bring to the seethe. Reduce heat and simmer, partially covered, for 1 1/2 hours or until the meat starts to fall off the clappers. Remove ribs and set aside to cool slimly. Strain the strain. Remove the meat from the bones and tatter. Set away.

  • Heat oil in a large saucepan over medium warmth. Add extra onion and ail. Prepare, stirring occasionally, for 7-8 minutes or until onion softens. Add pumpkin and 4 cups of the strain. Freeze remaining stock for another use. Cover and bring to a simmer. Simmer, partially covered, for 25-30 minutes or until the pumpkin is very bid. Set aside to cool slimly.

  • Process soup in a food processor or blender in batches. Return to the pan. Season with salt and peppercorn. Add shredded bacon. Stir over low heat for 3-5 minutes or until warmed through. Serve topped with sour cream and chives.

  • Prepare time:15 min.

    Cooking time:120 min.

    Comments are closed.