Pumpkin Bacon Soup Recipes

PUMPKIN & BACON SOUP

Steps:

• In a large, heavy-bottomed pan, heat the oil with 25g butter. Add the onion and a pinch of salt and cook on a low heat for 10 mins or until soft. Add 60g bacon and cook for a further 5 mins until the bacon releases its fat. Then increase the heat to medium, add the pumpkin and stock and season. Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for about 40 mins until the pumpkin is soft. Pour in the cream, bring to the boil again and remove from the heat. Set aside some of the liquid, then blend the remaining pumpkin until smooth and velvety, adding liquid back into the pan bit by bit as you go (add more liquid if you like it thinner). Strain through a fine sieve, check the seasoning and set aside.
• Melt the remaining butter in a pan over a high heat and fry the rest of the bacon with black pepper for 5 mins. Divide the bacon between four bowls, reheat the soup and pour over. To serve, sprinkle over the pumpkin seeds and drizzle with maple syrup.

PUMPKIN BACON SOUP

Steps:

• Mix all of the ingredients together (not garnish and reserving a little of the bacon for garnish) and heat over medium.
• Ladle into soup bowls and top each cup with 1 tsp of sliced green onion and the remainder of the bacon to serve.

PUMPKIN APPLE BACON SOUP

Steps:

• 1. Peel and finely chop onion and set aside.
• 2. Core, peel and chop apples into small to medium chunks and set aside.
• 3. Prepare bacon by cooking crisp, then crumbling into bacon bits, and set aside.
• 4. In a large dutch oven, heat the bacon grease, then add in the onions, apples and spices until onions are translucent (approximately 8-10 minutes) medium-high heat.
• 5. Add in the chicken broth and bring to a boil on high heat until the apples are soft.
• 6. Reduce heat to medium, add in pumpkin and bacon. Allow to simmer for 20-30 minutes, stirring occasionally.
• 7. With an immersion blender, puree the soup, adding in the heavy cream. (You may substitute softened, chunked cream cheese also).
• 8. I do not have an immersion blender, so I placed the soup in batches in my blender adding in the cream. Soup will be velvety. Like a bisque. You may also, leave some bacon bits aside to garnish on top and add some pumpkin seeds to the top for a nice added touch.

HALLOWEEN PUMPKIN SOUP WITH SMOKED BACON

Steps:

• 1. Melt the butter in large heavy-bottomed pot. Add onion dices, raw diced smoked bacon and pumpkin flesh.
• 2. Sweat for about 6-8 minutes over med heat to release the flavours. Add the tomato puree and stir.
• 3. Then pour in the stock and stir in the cream. Cook on low heat for 30 minutes.
• 4. Liquidize with a hand blender and season to taste.
• 5. TO SERVE = Pour soup into bowl and sprinkle the cooked bacon pieces on top. Serve with a warm slice of crusty garlic bread and enjoy..... :)