Grannydragon's Pumpkin and Bacon Soup

Recipe by Grannydragon
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs pumpkin, peeled, seeded and cut to 2 inch chunks
  • 1
    medium onion, chopped
  • 1 12
    cups carrots, diced
  • 1
    stalk celery, diced
  • 1
    tablespoon sunflower oil
  • 2
    teaspoons curry powder
  • 1
    tablespoon flour (I use gluten-free rice flour)
  • 4
    cups chicken stock
  • 12
    lb bacon, diced
  • salt and pepper
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DIRECTIONS

  • Combine pumpkin, onion, carrot and celery in large soup pot with oil.
  • Stir and fry 5 minutes.
  • Stir in curry powder and cook 1 minute more.
  • Add flour and stir.
  • Remove pot from heat and stir in stock.
  • Puree with a wand blender or food processor at this point. Return to the soup pot if using the food processor.
  • Fry chopped bacon 3 to 4 minutes in separate pan, stirring constantly, until crisp. Remove bacon with slotted spoon to the soup pot. Save bacon fat of another use.
  • Taste soup to adjust seasoning.
  • Bring to the boil, reduce heat to simmer.
  • Simmer 5 minutes, stirring.
  • Serve soup in bowls. May garnish with roasted pumpkin sees and freshly grated nutmeg.
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