Pumpkin soup with rosemary and bacon

Pumpkin soup with rosemary and bacon

If pumpkins aren’t in season you can use butternut squash for this sweet soup.

Prep time: 5 minutes

Cook time: 55 minutes

Servings: 6 people


  • 1kg pumpkin or 1 large butternut squash, unpeeled
  • 1 onion, cut into wedges
  • 3 cloves garlic, skin on
  • 3 sprigs rosemary
  • Oil for drizzling
  • 130G Tesco Pancetta Cubes
  • 400ml chicken stock
  • 250ml milk


Heat the oven to gas mark 6 (200°C / fan 180°C).

Cut the pumpkin or squash into 3cm slices, remove seeds, saving a few for the garnish.

Put the slices on a baking tray with the onion wedges, garlic and rosemary. Then drizzle with oil.

Bake for 20 minutes, then add the pancetta to the tray (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.

Keep the pancetta and rosemary aside for later seasoning.

Once the pumpkin slices have cooled, remove the pumpkin skin and place the flesh in a food processor along with the onions and some pressed garlic from the cloves.

Add the stock and milk to the mixture.

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.