Meals and Courses

  • 1 kg (2 lb) pumpkin, peeled and deseeded
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, sliced
  • 2 garlic cloves, crushed
  • ½ teaspoon smoked paprika
  • 1¼ litre (2 pints) chicken stock (see page 44 for homemade)
  • 4 streaky bacon rashers, rind removed
  • salt and black pepper

Cut the pumpkin into 2.5 cm (1 inch) cubes and put in a roasting tin. Add 1 tablespoon olive oil and stir well. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes.

Meanwhile, heat 1 tablespoon olive oil in a large saucepan, add the onion, garlic, paprika and a little salt and pepper and cook gently for 10 minutes until soft.

Add the cooked pumpkin and stock to the pan, bring to the boil and cook for 5 minutes. Transfer to a food processor or blender and process until smooth.

Meanwhile, cook the bacon under a preheated high grill until crisp.

Spoon the soup into warmed bowls. Break the bacon into small pieces and scatter on top, and drizzle the remaining oil over the soup.

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