Ingredients
- 4 slices Bacon (diced)
- 1 cube Chicken Stock
- 0.33 cup Cream
- 80 g Onions (chopped)
- 10 g Parsley (fresh, to garnish)
- 600 g Pumpkin (cut into cubes)
- 2 g Salt and Pepper (to season)
- 500 ml Water
Instructions
- 1. Place pumpkin, onion and stock cube in a saucepan with water. Cover with lid and bring to boil. When boiling, remove the lid and cook for 15 minutes until pumpkin is soft.
- 2. When the soup is cooked, using hand blender, blend vegetables and remaining liquid until smooth.
- 3. Place diced bacon in non-stick pan and cook, stirring until crunchy.
- 4. Return soup to saucepan, add cream, and gently heat to a slight simmer.
- 5. Place your pumpkin soup in serving bowls and sprinkle with the bacon. Garnish with parsley and season with salt and pepper. Enjoy while nice and hot.