Pumpkin & Kūmara Soup with Crispy Bacon
This soup is a hearty blend of pumpkin & kūmara topped off with crispy bacon. Best served with bread rolls.
Ingredients
- 600 grams pumpkin, peeled and sliced
- 400 grams orange kūmara, peeled and sliced
- 2 teaspoons ground cumin
- 1 teaspoons ground coriander
- 4 cups vegetable stock
- 8 rashers streaky bacon, chopped
- 2 tablespoons parsley, chopped
- 4 crusty sesame seed bread rolls
- 4 cloves garlic, peeled and sliced
- 1 onion, peeled and sliced
- 1 pinch freshly ground black pepper
- 1 pinch salt
- 3 tablespoons olive oil
- 600 grams pumpkin, peeled and sliced
- 400 grams orange kūmara, peeled and sliced
- 2 teaspoons ground cumin
- 1 teaspoons ground coriander
- 4 cups vegetable stock
- 8 rashers streaky bacon, chopped
- 2 tablespoons parsley, chopped
- 4 crusty sesame seed bread rolls
- 4 cloves garlic, peeled and sliced
- 1 onion, peeled and sliced
- 1 pinch freshly ground black pepper
- 1 pinch salt
- 3 tablespoons olive oil
- Step 1 of 5Heat 2 Tbsp oil in a large saucepan on medium low heat. Add onion, garlic and season with salt and pepper. Cook for 5 minutes or until softened.
- Step 2 of 5Add pumpkin, kūmara and spices. Stir and cook for 5 minutes turning to coat the vegetables in spices.
- Step 3 of 5Add stock to cover the vegetables and bring to a simmer. Cook until pumpkin and kūmara are breaking apart and easy to mash or blend. Purée mixture until smooth. For a thick consistency don't add any more water at this stage. For a slightly thinner consistency add a cup of water and season to taste.
- Step 4 of 5Heat remaining oil in a frying pan and fry bacon until golden and crispy.
- Step 5 of 5For each serving, place 2 pieces of bacon on top of the soup and garnish with pepper and parsley. Serve with bread rolls.
Method
- Step 1 of 5Heat 2 Tbsp oil in a large saucepan on medium low heat. Add onion, garlic and season with salt and pepper. Cook for 5 minutes or until softened.
- Step 2 of 5Add pumpkin, kūmara and spices. Stir and cook for 5 minutes turning to coat the vegetables in spices.
- Step 3 of 5Add stock to cover the vegetables and bring to a simmer. Cook until pumpkin and kūmara are breaking apart and easy to mash or blend. Purée mixture until smooth. For a thick consistency don't add any more water at this stage. For a slightly thinner consistency add a cup of water and season to taste.
- Step 4 of 5Heat remaining oil in a frying pan and fry bacon until golden and crispy.
- Step 5 of 5For each serving, place 2 pieces of bacon on top of the soup and garnish with pepper and parsley. Serve with bread rolls.
Method
- Step 1 of 5Heat 2 Tbsp oil in a large saucepan on medium low heat. Add onion, garlic and season with salt and pepper. Cook for 5 minutes or until softened.
- Step 2 of 5Add pumpkin, kūmara and spices. Stir and cook for 5 minutes turning to coat the vegetables in spices.
- Step 3 of 5Add stock to cover the vegetables and bring to a simmer. Cook until pumpkin and kūmara are breaking apart and easy to mash or blend. Purée mixture until smooth. For a thick consistency don't add any more water at this stage. For a slightly thinner consistency add a cup of water and season to taste.
- Step 4 of 5Heat remaining oil in a frying pan and fry bacon until golden and crispy.
- Step 5 of 5For each serving, place 2 pieces of bacon on top of the soup and garnish with pepper and parsley. Serve with bread rolls.