Pumpkin and Kumara Soup with Crispy Bacon

Pumpkin and Kumara Soup with Crispy Bacon

  • Preparation time

    15 mins
  • Cook time

    30 mins
  • Serves 4

This soup is a hearty blend of pumpkin and kumara topped off with crispy bacon. Best served with bread rolls.


  • Olive oil - 3 Tbsp
  • Onion, peeled and diced - 1
  • Cloves garlic, peeled and sliced - 4
  • Salt to taste
  • Pumpkin, peeled and diced - 600 g
  • Orange kumara, peeled and diced - 400 g
  • Ground cumin - 2 tsp
  • Ground coriander - 1 tsp
  • Oxo vegetable stock - 4 cups
  • Rashers of Signature Range streaky bacon, chopped - 8
  • Parsley, chopped - 2 Tbsp
  • Crusty sesame seed bread rolls - 4
  • Freshly ground black pepper to taste


  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.

This recipe was sent in by Brett McGregor.