Halloween Pumpkin Soup With Smoked Bacon Food
PUMPKIN & BACON SOUP
The soft, sweet flesh of the Crown Prince pumpkin is perfect for this silky soup, butternut or onion squash are good alternatives
Provided by Tom Kerridge
Categories Lunch, Soup, Starter, Supper
Time 1h20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 557 calories, Fat 43 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 2.2 milligram of sodium
HALLOWEEN PUMPKIN SOUP WITH SMOKED BACON
When we first went to try this, we thought it would be slightly sweet. Our taste buds were nicely surprised at how savory this soup is! A really good creamy soup to enjoy on a cool fall day. The smoked bacon really added a depth of flavor everyone is sure to enjoy!
Provided by Racquel Sweeney
Categories Other Soups
Time 1h
Number Of Ingredients 8
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..... :)
PUMPKIN BISQUE WITH SMOKED GOUDA
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender. Add garlic; cook 1 minute longer., Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return all to pan. Stir in cream; heat through. Add cheese; stir until melted. Sprinkle each serving with parsley, bacon and, if desired, additional cheese.
Nutrition Facts : Calories 214 calories, Fat 17g fat (9g saturated fat), Cholesterol 58mg cholesterol, Sodium 970mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.
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