Sunday, September 24, 2017

Roasted Pumpkin Apple Bacon Soup #SundaySupper

Nothing beats roasted pumpkin soup on a chilly fall day. Add some bacon, ginger and green apple for a warm, bright bowl of goodness your whole family will love.

Food Lust People Love: Roasted Pumpkin Apple Bacon Soup. Nothing beats roasted pumpkin soup on a chilly fall day. Add some bacon, ginger and green apple for a warm, bright bowl of goodness your whole family will love.

It’s never really winter here in Dubai so when we get a day that is grey and looks like it is threatening to rain (although honestly, it hardly ever does) that is what I call a soup day. Today it’s pumpkin soup since I am trying hard to channel autumn.

Roasted Pumpkin Apple Bacon Soup


This makes two large, very, very thick bowls of soup. This recipe is easily multiplied to serve more.

Ingredients
600g or 1 1/3 pounds fresh pumpkin
2 slices or rashers of bacon (streaky) (optional)
2 cups or 480ml stock (chicken or vegetable)
1/2 small onion
1 medium carrot
1 green apple
1 teaspoon lemon juice
Small knob young ginger
4 cloves garlic
20g or 1 1/2 tablespoons of butter
Olive oil
Sea salt
Black pepper

Optional, to serve: Drizzle of cream

Method
Preheat your oven to 375°F or 190°C. Clean the seeds and fibers out of your pumpkin.

Cut it in pieces so it will roast faster. Trim the bottom a little, if necessary, to make it stand up properly. Drizzle with olive oil and sprinkle with sea salt.


Roast the pumpkin for 40-50 minutes or until a fork goes in easily. Remove from oven and allow to cool enough to handle.


Meanwhile, if using, chop your bacon into little strips. Fry with a little olive oil over a medium fire.


Peel the vegetables then chop your onion, carrot and garlic and ginger.


Add to the bacon and sauté until softened, adding another couple of glugs of olive oil. Put the lid on and cook for about 10 minutes, stirring occasionally. Add a little water if it starts to dry out.

Put one teaspoon of lemon juice in a small bowl. Peel, core and chop the apple and mix it around in the lemon juice.


Add the apple to the pot. Stir everything around and pop the lid back. Cook on medium, adding water occasionally if it starts to catch.


Once you are able to hold your pumpkin, scrape the flesh out of the skin.

Add the butter to the pot and then add the pumpkin.


Add the stock and give the pot a whisk.


Carefully ladle and then pour everything in to a blender. Make sure not to overfill the blender. You may have to do this in batches. Blend until smooth.  Return to the pot and check the seasoning. Add salt, if necessary, and a couple of good grinds of black pepper.


Serve with a drizzle of cream and hot buttered toast.

Enjoy!

Check out all the great easy pumpkin recipes my Sunday Supper group are sharing today!

Meals, Sides, and Snacks

Delectable Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Food Lust People Love: Roasted Pumpkin Apple Bacon Soup. Nothing beats roasted pumpkin soup on a chilly fall day. Add some bacon, ginger and green apple for a warm, bright bowl of goodness your whole family will love.
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