Pumpkin soup

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Velvety pumpkin soup with a dash of olive oil and a slice of baked bacon, delicious!

I find that pumpkin soup is quite delicate and elegant. On occasions, I like to serve pumpkin soup to my guests, I decorate my dishes with some herbs, or a few almond flakes, it’s always a success, plus it’s quick and easy to make, and can be made ahead…

There’s a wide range of pumpkin soup recipes, sometimes I like to add a few potatoes to my soup, on other occasions I add curry and ginger, etc. This time I made it plain and served it with a drizzle of olive oil and a slice of baked bacon.

  • 4 servings
  • Easy
  • 1 h 00

Recipe :

Ingredients:

35 oz. (1 kg) pumpkin, peeled and cubed (fresh or frozen)

33 oz. (1 liter) water (preferably) or broth

4 tbsp. olive oil

Salt and pepper to taste

2 tbsp. parsley, chopped

4 slices of bacon

Make the pumpkin soup:

Whether you opt for fresh or frozen pumpkin, drop the cubed pumpkin into a saucepan, add the water up to about half the volume of pumpkin and a tbsp. of olive oil or broth, add salt and pepper (if you’re using broth, do not add salt)

Bring to boil, lower the heat to medium/high and simmer for about 20 to 25 minutes, stirring from time to time or until pumpkin is tender all the way through

Pour the pumpkin into a blender with some of the cooked water/broth, or with an immersion blender, blend, adjust thickness of soup to your taste by adding all or some of the water/broth, add the rest of olive oil, adjust seasoning to taste, blend again

Bake the bacon:

For the baked bacon, I followed Chef John’s Food Wishes recipe, here’s a link to his recipe: https://www.youtube.com/watch?v=Vau9wKSZOCI

To serve:

To serve, decorate the dishes with some chopped parsley and a slice of baked bacon

Note:

Personally, I rather like to add water than broth in a pumpkin soup as I find that broth can overpower the delicate flavor of pumpkin, but if you insist on using broth, I would advise to make it light

Enjoy!

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