This was originally posted this Easy Pumpkin Soup Recipe 2 years ago almost to the date! I never had a photo of the soup at the time, so have updated the post and thought I would share it again. We are heading into the perfect weather for soup.
Easy Pumpkin Soup Recipe
- 2 kg Butternut Pumpkin
- Approx 500mls water
- 8 rash shortcut rindless bacon
- 2 white onions
- 150mls sour cream
- 1 tsp chicken stock powder
- 30 grams butter
- 4 bread rolls
- Cube pumpkin into pieces approx 1.5cm x 1.5cm.
- Finely chop onion.
- Chop bacon into small squares.
- Heat butter in a large stock pot on a medium heat. Once sizzling add bacon.
- Fry bacon for a few minutes, stirring constantly and then add onion.
- Add onion and continue to fry for another couple of minutes or until onion is transparent.
- Add pumpkin and mix well.
- Add water (add more if required, so that all the pumpkin is lightly covered).
- Sprinkle in stock powder and bring to the boil.
- Reduce heat and simmer pumpkin until it is soft (approx 15 minutes).
- Remove from heat.
- I like to have a very thick pumpkin soup, so will use a slotted spoon to remove pumpkin in batches, leaving some liquid behind.
- Place batches of pumpkin into a jug and puree the contents.
- Pour pureed mixture into a large bowl and begin pureeing another batch of pumpkin.
- Continue this process until all the pumpkin has been pureed and you are happy with the consistency of the soup.
- Empty any excess contents from the stock pot and return soup to the pot to heat through.
- Serve with a dollop of sour cream and freshly warmed rolls.