Creamy Pumpkin Soup with Crispy Smoked Bacon & Croutons
Preparation time
10 minutesCooking time
15 minutesServing time
Serves 4
Ingredients
- 1kg peeled Kent pumpkin, cut into 5cm cubes
- 1 onion, finely chopped
- 750ml water
- 1 tbsp chicken stock powder
- 1⁄2 cup FARMERS UNION Greek Style Yogurt
- freshly ground black pepper & salt flakes, to taste
- To Serve:
- 4 tbsp FARMERS UNION Greek Style Yogurt
- *4 rashers smoked streaky bacon or Halal suitable alternative
- 4 slices sour dough bread, torn or cut into bite-size cubes
- 1 tbsp finely chopped chives
Method
Step 1
Place pumpkin, onion, water and stock powder in a saucepan and bring to the boil. Reduce heat to a simmer and cook partially covered for 10-15 minutes, or until pumpkin is soft. When cooked remove from heat and allow to cool slightly. Using a food processor or stick blender puree the pumpkin until silky smooth. Add 1⁄2 cup of FARMERS UNION Greek Style Yogurt and mix through. Season to taste with freshly ground black pepper and salt flakes, to taste.
Step 2
Meanwhile, prepare bacon* and croutons. Line an oven tray with baking paper and arrange bacon* to one end of the tray. At the other end the tray scatter the cubes of bread and drizzle with olive oil and a sprinkle of salt flakes. Bake in a preheated oven of 180°C for 5-8 minutes, or until the croutons are crisp and golden, and the bacon* is crisp.
Step 3
To serve, ladle soup into bowls and top with a spoonful of FARMERS UNION Greek Style Yogurt. Sprinkle with shards of bacon*, croutons and chives. Serve immediately.
