Friday, 29 January 2010

Spiced pumpkin and bacon soup

1 tbsp olive oil
200g onions, sliced
1.3 kg pumpkin, peeled and chopped into chunks
125g extra trimmed, smoked back bacon, diced
1 tbsp ground cumin
750 ml vegetable stock
salt and black pepper

Heat the oil in a saucepan and add the onions. Cook for 5-10 minutes until softened, stirring occasionally. Add pumpkin, bacon and cumin to the pan. Stir, cover and simmer for 10 minutes, stirring occasionally.
add stock. Raise the heat and bring to the boil. Lower the heat and simmer, uncovered for 10 minutes. Puree the soup and season to taste.

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