There's nothing quite as delicious as a bowl of steaming hot soup on one of the first chilly nights of the year. I'm a sucker for a meal that's brimming with fresh vegetables, so this pumpkin soup is just the ticket for a yummy fall meal. This recipe uses a butternut pumpkin, which gives the finished soup a slightly sweet taste. The addition of a couple of potatoes will enhance the creamy texture of the soup. This is comfort food at its best!
- One butternut pumpkin
- One medium brown onion
- Four cups of vegetable stock
- Four rashers of short-cut bacon
- Two potatoes
- One tablespoon thyme leaves
- 1/2 teaspoon ground black pepper
- Put stock into a large saucepan. Place on stove and heat to a rapid simmer
- Peel the pumpkin and remove the seeds. Roughly chop the pumpkin into small pieces and place into the saucepan.
- Remove the rind from the bacon. Roughly slice the bacon into small strips and add to the saucepan
- Peel the potatoes and chop into small pieces. Add the potato to the saucepan
- Peel and slice the onion. Add the onion to the saucepan
- Add the thyme and pepper to the soup.
- Reduce the heat, cover the saucepan and allow the soup to simmer gently for 30 minutes, stirring occasionally.
- Use an immersion blender to purée the soup.
- Serve with crusty bread and a sprinkling of pepper on top.
If you're a vegetarian, you can adapt this dish by omitting the bacon. However, if you leave out the bacon, you might need to add a sprinkling of salt to the soup to enhance the flavour.
Not only is this soup hearty and delicious, it's really good for you. Pumpkins are filled with vitamin A and Beta Carotene, which help to support your immune system and ward off winter nasties.
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Thank you so much to Margot for hosting this Blog Party. Enjoy the rest of September and be sure to visit the other lovely blogs who are participating.