Spiced Pumpkin Soup With Bacon - Rebecca Tute
If you're growing your own pumpkins this year and want to use them for more than just a spooky decoration for Halloween, this delicious soup is perfect! Rebecca says "This is a really warming soup, perfect for a chilly day. We often use a teaspoon or so of dried, crushed chillies from a jar."
- 1 medium onion
- 2 plump cloves of garlic
- 50g butter
- 900g pumpkin
- 1 tablespoon coriander seeds
- 2 teaspoons cumin seeds
- 2 small dried chillies (or to taste, depending on how spicy you want the soup)
- 1 litre chicken or vegetable stock
- 4 rashers smoked bacon
- 100ml single cream
- Peel and roughly chop the onion. Peel and slice the garlic. Melt the butter and gently cook both the onion and garlic until soft and translucent. Peel the pumpkin, remove the stringy bits and seeds and discard them with the peel. (Or if you’re using the pumpkins as bowls, simply scoop out the flesh, making sure that the ‘bowl’ is still sturdy). Chop into rough cubes and add to the onion. Cook until the pumpkin is golden brown at the edges.
- Toast the coriander and cumin seeds in a small pan over a very low heat for about 2 minutes until they start to smell warm and nutty. Grind the roasted spices and add them and the dried chillies to the onion and pumpkin. Cook for a minute or so then add the stock. Simmer for 20 minutes until the pumpkin is tender.
- Fry the bacon in the pan in which you toasted the spices until it’s really crispy, then cut it into small pieces with scissors. Blitz the soup in a blender or processor until smooth. Pour in the cream and add salt and pepper as necessary. Return to the pan and bring almost to the boil. Serve piping hot with the bacon bits scattered on top.
Source: The Observer Magazine - Nigel Slater