COMFORT FOOD
Creamy Roast Pumpkin and Bacon Soup
Roast pumpkin soup with crispy bacon, cream and a generous savoury finish.
EASY
1 HOUR
SERVES 4
ABOUT THE RECIPE
A sad bowl of blended pumpkin has no place here. Roasting the pumpkin first gives it sweetness and depth, then bacon, cream and parmesan make the whole thing feel much more generous. Creamy roast pumpkin and bacon soup, but with proper flavour behind it.
THE RECIPE
Ingredients
1 whole Kent pumpkin, peeled and deseeded
250 g bacon, chopped
2 ½ cups hot vegetable stock
½ cup cream
½ tsp fine sea salt
To Serve
4 tbsp cream
Parmesan cheese, finely grated
Freshly cracked black pepper, to taste
Crusty buttered bread (optional)
Method
1.
Preheat oven to 180°C fan-forced.
2.
Cut the pumpkin into roughly 4 cm chunks. Toss with 1 tbsp olive oil and a small pinch of salt. Spread evenly across a lined baking tray, making sure the pieces are not overcrowded. Use two trays if needed.
3.
Roast for 40 to 45 minutes, turning halfway, until the pumpkin is very tender and lightly caramelised. It should be soft enough to easily squish with a fork.
4.
When the pumpkin has about 10 minutes remaining, heat a large frying pan over medium-high heat.
5.
Add the chopped bacon and cook for 6 to 8 minutes, stirring occasionally, until the fat has rendered and the bacon is golden with slightly crisp edges. Remove from the heat.
6.
Transfer the roasted pumpkin to a large pot. Using a wooden spoon or potato masher, lightly mash the pumpkin, keeping the texture rustic and slightly chunky.
7.
Gradually add the hot vegetable stock, stirring as you go, until the soup reaches a thick but spoonable consistency. It should be rich and hearty, but still smooth enough to sip.
8.
Stir through the bacon, cream and sea salt.
9.
Divide the soup between bowls. Swirl 1 tbsp cream over each serving, scatter generously with Parmesan, and finish with freshly cracked black pepper.
10.
Serve with crusty buttered bread on the side for dunking.
SAMANTHA'S NOTES
Roast, don’t steam
Add stock gradually
Choose your texture
Spread the pumpkin out well on the tray so it caramelises instead of steaming. Kent pumpkin is ideal here because it cooks sweet, dense and smooth.
Pumpkins vary in water content, so add the stock a little at a time. You want the soup thick and generous, but still loose enough to spoon properly.
Mashing keeps the soup slightly rustic and hearty. For a smoother finish, use a stick blender briefly, then stir through the cream at the end.
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