1 tbsp vegetable oil
50g butter
1 onion, finely chopped
150g maple-cured bacon, cut into small pieces
½ Crown Prince pumpkin or onion squash, peeled, deseeded and cut into medium chunks (you need about 500g pumpkin flesh)
1l chicken stock
100ml double cream
3 tbsp pumpkin seeds, toasted
maple syrup, for drizzling

In a large, heavy-bottomed pan, heat the oil with 25g butter. Add the onion and a pinch of salt and cook on a low heat for 10 mins or until soft. Add 60g bacon and cook for a further 5 mins until the bacon releases its fat. Then increase the heat to medium, add the pumpkin and stock and season. Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for about 40 mins until the pumpkin is soft. Pour in the cream, bring to the boil again and remove from the heat. Set aside some of the liquid, then blend the remaining pumpkin until smooth and velvety, adding liquid back into the pan bit by bit as you go (add more liquid if you like it thinner). Strain through a fine sieve, check the seasoning and set aside.

Melt the remaining butter in a pan over a high heat and fry the rest of the bacon with black pepper for 5 mins. Divide the bacon between four bowls, reheat the soup and pour over. To serve, sprinkle over the pumpkin seeds and drizzle with maple syrup.

Leave a Reply

Your email address will not be published. Required fields are marked *

Explore More

Creamy Pumpkin Pasta

Ingredients2 tbsp olive oil1 onion, finely chopped2 garlic cloves, crushed500g pumpkin or squash, peeled and cut into roughly 3cm cubes50-100ml whole milk2 tbsp tomato purée2 tbsp mascarpone350g short pasta (rigatoni

Pumpkin Stew

Ingredients2 tbsp vegetable oil500g stewing beef, cut into chunks2 onions, sliced or chopped600g carrots, cut into chunks1 celery stick, roughly sliced¼ small bunch of thyme2 bay leaves1 ½ tbsp tomato

Pumpkin Hummus

Ingredients1 small pumpkin (about 500g) Bells recommends Turban Squash olive oil, for roasting2 garlic cloves, peeled½ lemon, juiced2 tbsp tahini paste400g can chickpeas, drained1 red pepper, deseeded, and sliced1 yellow