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Pumpkin soup
Image: Stock Food
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Here’s the Stock Food’s recipe for the image above. Enjoy!
Pumpkin soup with bacon
(Serves 4)
1 large onion
100 g diced bacon
1 kg pumpkin flesh
1 clove garlic
2 tbsp oil
½ l water
1 tsp curry powder
A good pinch of chilli powder
Salt & freshly ground pepper
150 g mascarpone
Freshly grated nutmeg
Peel and finely chop the onion. Roughly dice the pumpkin. Heat the oil in a pan, add the onion and pressed garlic and sweat until translucent. Add the pumpkin, sweat briefly, then add the water. Add the curry powder and chilli powder and season well with salt and pepper. Cover and cook over a medium heat for 10 - 15 minutes, until the pumpkin is soft. Puree the soup with the mascarpone either in a liquidiser or with a hand blender. Add a little water if the soup is too thick. Season with salt and pepper and add nutmeg to taste. Fry the bacon in a hot frying pan until crisp and serve the soup garnished with the crispy bacon.
