Pumpkin soup with rosemary and bacon

Pumpkin soup with rosemary and bacon

Try this silky pumpkin soup recipe using sweet pumpkin, smoky bacon, chicken stock and fresh rosemary sprigs. Great for using up leftover flesh from your hollowed-out pumpkin.

Prep time: 5 minutes

Cook time: 50 minutes

Servings: 6 people

Preparation

Heat the oven to gas 6, 200°C, fan 180°C. Cut the pumpkin or squash into 3cm slices; remove seeds, saving a few for the garnish. Put pumpkin on a baking tray with the onion wedges, garlic and rosemary, and drizzle with oil.

Bake for 20 minutes, then add the pancetta (keep separate in one corner of the baking tray). Bake for a further 20 minutes until the pumpkin is soft inside and brown around the edges.

Reserve the pancetta and rosemary. Remove the pumpkin skin, then place flesh in a food processor along with the onions and garlic paste squeezed from each clove. Add the stock and milk. Blend until smooth, adding extra milk if needed. Place in a pan, season and heat to taste, and serve with pancetta, pumpkin seeds and rosemary.

 

Ingredients

1kg (2lb) pumpkin or 1 large butternut squash, unpeeled
1 onion, cut into wedges
3 cloves garlic, skin on
3 sprigs rosemary
oil for drizzling
125g (4oz) pancetta or smoked bacon pieces
400ml (14fl oz) chicken or vegetable stock
250ml (8fl oz) milk

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Ingredients

1kg (2lb) pumpkin or 1 large butternut squash, unpeeled
1 onion, cut into wedges
3 cloves garlic, skin on
3 sprigs rosemary
oil for drizzling
125g (4oz) pancetta or smoked bacon pieces
400ml (14fl oz) chicken or vegetable stock
250ml (8fl oz) milk

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Preparation

Heat the oven to gas 6, 200°C, fan 180°C. Cut the pumpkin or squash into 3cm slices; remove seeds, saving a few for the garnish. Put pumpkin on a baking tray with the onion wedges, garlic and rosemary, and drizzle with oil.

Bake for 20 minutes, then add the pancetta (keep separate in one corner of the baking tray). Bake for a further 20 minutes until the pumpkin is soft inside and brown around the edges.

Reserve the pancetta and rosemary. Remove the pumpkin skin, then place flesh in a food processor along with the onions and garlic paste squeezed from each clove. Add the stock and milk. Blend until smooth, adding extra milk if needed. Place in a pan, season and heat to taste, and serve with pancetta, pumpkin seeds and rosemary.