Pumpkin and Kumara Soup with Crispy Bacon

clock 15 minutes + 30 minutes bowl Serves 4


  • 3 Tbsp olive oil
  • 1 onion, peeled and diced
  • 4 cloves garlic, peeled and sliced
  • salt to taste
  • 600 g pumpkin, peeled and diced
  • 400 g 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
  • freshly ground black pepper to taste
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  • 1. 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.

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

  • 3. 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.

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

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

By Brett McGregor

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