Grannydragons Pumpkin And Bacon Soup Recipes

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GRANNYDRAGON'S PUMPKIN AND BACON SOUP



Grannydragon's Pumpkin and Bacon Soup image

Make and share this Grannydragon's Pumpkin and Bacon Soup recipe from Food.com.

Provided by Grannydragon

Categories     Lactose Free

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs pumpkin, peeled, seeded and cut to 2 inch chunks
1 medium onion, chopped
1 1/2 cups carrots, diced
1 stalk celery, diced
1 tablespoon sunflower oil
2 teaspoons curry powder
1 tablespoon flour (I use gluten-free rice flour)
4 cups chicken stock
1/2 lb bacon, diced
salt and pepper

Steps:

  • Combine pumpkin, onion, carrot and celery in large soup pot with oil.
  • Stir and fry 5 minutes.
  • Stir in curry powder and cook 1 minute more.
  • Add flour and stir.
  • Remove pot from heat and stir in stock.
  • Puree with a wand blender or food processor at this point. Return to the soup pot if using the food processor.
  • Fry chopped bacon 3 to 4 minutes in separate pan, stirring constantly, until crisp. Remove bacon with slotted spoon to the soup pot. Save bacon fat of another use.
  • Taste soup to adjust seasoning.
  • Bring to the boil, reduce heat to simmer.
  • Simmer 5 minutes, stirring.
  • Serve soup in bowls. May garnish with roasted pumpkin sees and freshly grated nutmeg.

PUMPKIN & BACON SOUP



Pumpkin & bacon soup image

The soft, sweet flesh of the Crown Prince pumpkin is perfect for this silky soup, butternut or onion squash are good alternatives

Provided by Tom Kerridge

Categories     Lunch, Soup, Starter, Supper

Time 1h20m

Number Of Ingredients 9

1 tbsp vegetable oil
50g butter
1 onion, finely chopped
150g maple-cured bacon, cut into small pieces
½ Crown Prince pumpkin or onion squash, peeled, deseeded and cut into medium chunks (you need about 500g pumpkin flesh)
1l chicken stock
100ml double cream
3 tbsp pumpkin seeds, toasted
maple syrup, for drizzling

Steps:

  • In a large, heavy-bottomed pan, heat the oil with 25g butter. Add the onion and a pinch of salt and cook on a low heat for 10 mins or until soft. Add 60g bacon and cook for a further 5 mins until the bacon releases its fat. Then increase the heat to medium, add the pumpkin and stock and season. Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for about 40 mins until the pumpkin is soft. Pour in the cream, bring to the boil again and remove from the heat. Set aside some of the liquid, then blend the remaining pumpkin until smooth and velvety, adding liquid back into the pan bit by bit as you go (add more liquid if you like it thinner). Strain through a fine sieve, check the seasoning and set aside.
  • Melt the remaining butter in a pan over a high heat and fry the rest of the bacon with black pepper for 5 mins. Divide the bacon between four bowls, reheat the soup and pour over. To serve, sprinkle over the pumpkin seeds and drizzle with maple syrup.

Nutrition Facts : Calories 557 calories, Fat 43 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 2.2 milligram of sodium

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