PUMPKIN AND BACON SOUP
A dish suitable for a large autumnal gathering. One pumpkin will feed many. For preference, choose an organic one, with a whitish/green skin that feels very hard; they are often available from health-food shops and some supermarkets.
Servings
12
Servings
12
Ingredients
Instructions
  1. Chop your onions, leeks and garlic. Put a good dose of olive oil into your pot, add the chopped vegetables and cook but do not brown. Add your chopped bacon and its skin. When these have released their fat, squish the tomatoes in your hands and add them, giving your dish a slight blush. Let all this cook down until you feel that they have really got to know each other, a gentle 25 minutes or so.
  2. While this is happening, peel, seed and chop your pumpkin into approximately 1 inch chunks. Add these and let them cook for about 5–10 minutes. Then add the bay leaves and the thyme and parsley bundle. Now add the stock, enough so that you end up with an Arctic Sea of soup with icebergs of pumpkin bobbing about in your broth. Simmer until the pumpkin is soft and giving, but not falling apart (though a little disintegration is not a bad thing), say 30–40 minutes. Season to taste and serve hot.