Before I start, I just have to say that this is probably one of my favourite soups of all time and perfect for autumn. I bought a few pumpkins the other day as I’ve been going a little pumpkin crazy on Pinterest haha! I’ve already made some pumpkin puree, but now I’m just trying to find the best pumpkin pie recipe to use it in – so if anyone has any suggestions let me know! 🙂 But today for lunch, I was really just craving a warming soup so I just literally made this up as I went along, and it was de-lici-ous!! Seriously you have to try this!
1 small pumpkin, skinned and cubed (approx 1kg)
2 ½ onions, roughly chopped
3-4 cloves garlic, crushed
2 rashers thick bacon (3-4 normal rashers), sliced
1 ½ teaspoon cumin
1 teaspoon paprika
½ teaspoon cayenne chilli powder
2 teaspoon’s parsley
1 ½ teaspoon dried coriander leaves
2 chicken stock cubes
½ teaspoon tomato puree
½ teaspoon lemon juice
1 teaspoon sugar
salt and pepper to taste
1. Soften the onions in a large pot with some oil and butter. Once softened add in the sliced bacon rashers until cooked. Add the garlic and stir for around 2 minutes.
2. Add in the herbs and spices (cumin, paprika, cayenne, parsley and coriander) and stir for another minute or 2. Add in the cubes of pumpkin and cook for 5 minutes.
3. Add in the 2 stock cubes, mix them around with the pumpkin mix and then pour over enough water to cover the pumpkin. Once all mixed, add in the tomato puree, lemon juice and sugar. Simmer on a medium heat for 25 minutes or until the pumpkin has turned semi-translucent and softened.
4. Season to taste with salt and pepper then blend in a blender to the desired consistency. Serve with a splash of cream and some warm toasted bread!