My friend gave me this pumpkin from the garden the other day and Goldie wanted to cook with me, so I thought what better recipe to cook with her than a version of the pumpkin soup my Dad makes. I’ve loaded it up with nutrients by adding @undividedfoodco organic chicken bone broth rather than stock. This classic Pumpkin Soup is great GF and DF option.
Classic Pumpkin Soup
Prep time: 15 minutes
Cook time: 1 hour
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 15 minutes
- Cook time: 1 hour
Ingredients
- 2kg Pumpkin
- 2 Leeks
- 400g Long rasher bacon, (remove to make vegetarian)
- Olive oil
- 1L Undivided Food Co chicken bone broth
- 300ml Pouring cream , (coconut cream for DF option)
- Salt
- Pepper
- Lemon
- Thmye
- Oregano
- Rosemary
Method
- 1)
Set oven to 180C then remove the skin and seeds from your pumpkin and dice it up. Toss it in some olive oil in bowl then place on a lined baking try be into the oven for 50 minutes.
- 2)
Remove the stalks and chop two leeks, dice 400g bacon.
- 3)
Put a deep pot on medium heat and add some olive oil and the bacon. Cook the bacon down for 5-10 minutes until it’s nice and crispy. Then add the leeks and soft herbs (I chose thyme, oregano & rosemary) turn the heat down to low and sweat it all down for 5-10 minutes. Turn off the heat while you wait for the pumpkin to finish roasting.
- 4)
Once the pumpkin is roasted add it into the pot with the bacon and leek Add 1 litre undivided food co chicken bone broth and the roast pumpkin and simmer for 5 minutes.
- 5)
Add all the contents to a blender, food processor or use a stick blender in the pot and process the soup until smooth.
- 6)
Stir through 200ml of pouring cream and taste the soup to adjust the seasoning. To serve, place it into a bowl, stir in a little more pouring cream, add pepper and I used some baby oregano leaves and chunky pieces of bread.
