Curried Pumpkin & Bacon Soup Recipe

Curried Pumpkin & Bacon Soup Recipe This is a nice twist on my old favourite, the roast pumpkin soup. The bacon gives the soup a lovely smokey salty taste, and the curry keeps the flavour alive. Use real chunks of bacon for best results.



Ingredients

  • Half a pumpkin (normal-sized)
  • 200-300g bacon pieces/chunks
  • 3Tbsp curry powder, or to taste
  • 1Tbsp sugar (more or less depending how sweet your pumpkin is)
  • 1 large red onion
  • Olive oil, salt, pepper
  • 3 Tbsp red wine vinegar
  • 1 tin of chopped / whole tomatoes
  • 1 tin coconut cream

Method

I'll be honest - this recipe was a bit of a last-minute thing and I wasn't sure if it was actually going to work. The bacon infuses the soup with a nice smokey salty flavour which I and our male guest loved, but my wife commented that it was more of a "man soup". I think that was a compliment, but women aren't that easy to read sometimes.

Start off by deskinning and chopping up the pumpkin into large chunks. Chop up the red onion into large chunks. Place these on an oven tray, and sprinkle curry powder, salt, pepper, and oil over the top, then toss to give all pieces an even coating. Roast for 40 minutes or until the pumpkin is soft through the middle, and a little bit charred in places on the outside.

Remove the veges from the oven and place in the blender. Add 1 tin of tomatoes to the blender and blend until smooth.

While this is happening, bring 2 cups of water or stock to the boil, then add the pumpkin mush from the blender. Stir together until consistent. My pumpkin wasn't especially sweet, so I added a little sugar at this point. Taste the mix to make sure it's not too bitter or nasty, then add the bacon pieces. Adding these raw is fine, given the long cooking time.

Leave the soup on low heat, and let it bubble away quietly for about 2 hours. Make sure you have a lid for the pot as the bubbles will otherwise throw pumpkin splatter all over the kitchen.

Just before serving, stir through 3Tbsp of red wine vinegar and 1 can of coconut cream. Serve with a dollop of sour cream and coriander on top, and some fresh bread.
Digg StumbleUpon del.icio.us technorati blinklist furl reddit sphinn

Tags: soup recipesspicy recipes