Pumpkin and Bacon Soup

Pumpkin and Bacon Soup

The weather around here has become quite cool and the mini-series of pumpkin recipes will end (for the time being) with a hearty pumpkin soup. As with most braised dishes, this soup has lots of flavour and gets some fresh overtones from the parsley.

Pumpkin and Bacon Soup

Adapted from Nose to Tail Eating by Fergus Henderson


1 onion, peeled and chopped
1 leek, cleaned and chopped
2 cloves garlic, peeled and chopped
olive oil
300g smoked, streaky bacon, cubed; skin reserved in one piece
1 can tinned tomatoes
400g pumpkin
2 bay leaves
1/2 bunch fresh flat-leaf parsley, chopped
1/2 liter vegetable stock
1 liter water, plus more if needed
sea salt


In a braising pot, heat some olive oil and fry the onion, leek and garlic on medium-low heat. Don't let them take colour. Add the bacon and the skin. When these have released their fat, add the tomatoes and braise on low heat for about half an hour. Peel the pumpkin and cut into 1-inch cubes. Add the pumpkin to the braise and cook for about 10 minutes. Add the bay leaves, stock and enough water so that you end up with a soupy mixture. Cook until the pumpkin is tender, about half an hour. Remove the bacon skin and bay leaves. Stir in the parsley and add salt and pepper to taste.

1 comment:

Jeanne said...

I'm not normally a fan of pumpkin soup, but I'd definitely try it again if it had bacon in it! Sounds like a good combination.