Pumpkin and Kumara Soup with Crispy Bacon

15 minutes + 30 minutes Serves 4


  • 3 Tbsp olive oil
  • 1 onion, peeled and diced
  • 4 cloves garlic, peeled and sliced
  • Salt and pepper to taste
  • 600g pumpkin, peeled and diced
  • 400g orange kumara, peeled and diced
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 4 cups Oxo vegetable stock
  • 8 rashers of Signature Range streaky bacon, chopped
  • 2 Tbsp parsley, chopped
  • 4 crusty sesame seed bread rolls
  • Salt and freshly ground black pepper
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Heat 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.

Add pumpkin, kumara and spices. Stir and cook for 5 minutes turning to coat the vegetables in spices.

Add stock to cover the vegetables and bring to a simmer. Cook until pumpkin and kumara 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.

Heat remaining oil in a frying pan and fry bacon until golden and crispy.

For each serving, place 2 pieces of bacon on top of the soup and garnish with pepper and parsley. Serve with bread rolls.

Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

By Brett McGregor

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