Pumpkin & Bacon Soup

By Alison Roberts

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All you have to do is throw all your ingredients of Pumpkin & Bacon Soup

  1. 750g bacon bones, cut into smaller pieces
  2. 2 carrots, chopped
  3. 2 celery sticks, chopped
  4. 1 brown onion, chopped
  5. 6 black peppercorns
  6. Sprig fresh thyme
  7. 10 cups water
  8. 1 tablespoon olive oil
  9. 1 brown onion, extra, chopped
  10. 2 garlic cloves, crushed
  11. 1.5kg pumpkin, peeled and deseeded, cut into 2cm pieces
  12. Sour cream & chopped fresh chives, to serve

The instruction how to make Pumpkin & Bacon Soup

  1. Place bacon bones, carrots, celery, onion, peppercorns, thyme and water in a stockpot. Cover and bring to the boil. Reduce heat and simmer, partially covered, for 1 1/2 hours or until the meat starts to fall off the bones. Remove ribs and set aside to cool slightly. Strain the stock. Remove the meat from the bones and shred. Set aside.
  2. Heat oil in a large saucepan over medium heat. Add extra onion and garlic. Cook, stirring occasionally, for 7-8 minutes or until onion softens. Add pumpkin and 4 cups of the stock. Freeze remaining stock for another use. Cover and bring to a simmer. Simmer, partially covered, for 25-30 minutes or until the pumpkin is very tender. Set aside to cool slightly.
  3. Process soup in a food processor or blender in batches. Return to the pan. Season with salt and pepper. Add shredded bacon. Stir over low heat for 3-5 minutes or until warmed through. Serve topped with sour cream and chives.

Nutritions of Pumpkin & Bacon Soup

fatContent: 148.419 calories
saturatedFatContent: 4 grams fat
sugarContent: 20 grams carbohydrates
fibreContent: 18 grams sugar
cholesterolContent: 4 grams protein

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