As the evenings draw in, enjoy a delicious bacon and pumpkin soup. Enjoy with or without a fresh baked baguette.
Serves 2 people Prep 5 minutes Cook 20 minutes
1 tbsp vegetable oil
1 onion chopped
150g Denhay Smoked Streaky Bacon
500g pumpkin flesh, peeled, deseeded and cut into chunks
1 litre chicken stock
100ml double cream
3 tbsp pumpkin seeds, toasted
Maple syrup for drizzling
In a large, heavy-bottomed pan, heat the oil with 25g butter. Add the onion and a pinch of salt and cook on a low heat for 10 mins or until soft. Then add 60g bacon and cook for a further 5 mins until the bacon releases its fat. At this point, increase the heat to medium, add the pumpkin. Cook for a further 10 mins before adding the chicken stock. Season.
Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for about 40 mins until the pumpkin is soft. Finish by pouring and mixing in the cream, bring to the boil again and remove from the heat.
Melt the remaining butter in a pan over a high heat and fry the rest of the bacon with black pepper for 5 mins. Divide the bacon between four bowls, reheat the soup and pour over. To serve, sprinkle over the pumpkin seeds and drizzle with maple syrup.
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