Spicy Pumpkin and Bacon Soup
A comforting and exciting autumnal dish with warm, creamy sweetness and a good kick of heat. The pumpkin lends a rich, earthy flavor, and the curry-marinated bacon adds a rich, savory and smoky touch.
Ingredients
- 1 Pumpkin peeled and cubed
- 2 lbs bacon cubed or in chunks, marinated in curry broth overnight.
- 1 ltr chicken broth/stock
- 5 garlic cloves peeled
- 4 tbsp olive oil extra virgin
- 3 onions
- 3 leeks
- 3 bay leaves
- 3 tbsp heavy cream
- 1 tsp chili powder
- 1 tspn cayenne pepper
- A bundle of fresh thyme and parsley leaves
- Salt and freshly ground black pepper to taste
Instructions
Preparation Steps
- Gather all the ingredients, tools, and an immersion blender.
- Preheat the oven to 425°F (218°C).
- Line the baking sheet with parchment paper.
- Wash and peel the pumpkin. Remove the seeds and cut the pumpkin into small cubes.
- Peel and slice the onions.
- Peel the garlic cloves.
- Wash and chop the parsley.
- Cut the curry-marinated bacon into chunky bite-size pieces.
- Rub 1 tablespoon of olive oil over the pumpkin flesh, then arrange them cut side down on the lined baking sheet.
- Add the garlic cloves, thyme, and sliced onions to the baking sheet.
Cooking Steps
- Place the baking sheet with pumpkin, onions, and garlic in the pre-heated oven—Roast for 35 minutes or until a fork can easily pierce through the orange pumpkin flesh.
- Heat the remaining 3 tablespoons of olive oil in the heavy-bottomed pot over medium heat.
- Add the curry-marinated bacon pieces and saute until crispy. Remove and set aside on a paper towel.
- To the same pan, add leek and saute for 8 to 10 minutes.
- Add the chili powder, cayenne pepper, and bay leaves. Saute for another 2 minutes.
- Add the pumpkin flesh and season with salt and a few twists of freshly ground black pepper.
- Add the chicken broth or stock and bring the mixture to a boil.
- Reduce the heat and simmer for 15 minutes so the flavors get to know each other.
- Remove the pumpkin mixture from the heat when it is done cooking. Add the heavy cream and stir.
- Let the mixture cool before blitzing it in an immersion blender.
- Garnish with parsley and serve with the crispy bacon pieces.