Pumpkin and Kumara Soup with Crispy Bacon

Name: Pumpkin and Kumara Soup with Crispy Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 onion, peeled and diced; 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; 4 cloves garlic, peeled and sliced; 3 Tbsp olive oil; salt to taste; freshly ground black pepper to taste

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.

Ingredients

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

Method

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.

This recipe was sent in by Brett McGregor.

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Pumpkin and Kumara Soup with Crispy Bacon

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