Spiced bacon and pumpkin soup







  • 1 tablespoon olive oil
  • 200g  onions, sliced
  • 1.3kg  pumpkin, peeled, seeded and diced
  • 125g  smoked back bacon, diced
  • 1 tablespoon ground cumin
  • 750ml vegetable stock
  • salt and black pepper to taste
  • fresh parsley, to garnish
  • crusty bread rolls, to serve

  1. Heat the oil in a saucepan and add the onions. Stir to coat them with oil, then cover and cook them over a low heat for 5-10 minutes until they start to soften, stirring occasionally.
  2. Add the pumpkin, bacon and cumin to the pan. Stir, then cover and simmer for 10 minutes, stirring occasionally.
  3. Add the stock, raise the heat and bring to the boil. Lower the heat and simmer, uncovered, for 20 minutes, or until the pumpkin is tender.
  4. Purée the soup with a hand-held mixer or in a food processor. Season to taste, garnish with parsley and black pepper and serve, accompanied by a crusty bread roll, if you like.