Pumpkin Soup

08
Oct
2013
Pumpkin Soup
Serves 4
Nothing beats the winter blues like a pumpkin and bacon soup.
Write a review
Print
Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
275 calories
16 g
45 g
15 g
18 g
6 g
444 g
1933 g
10 g
0 g
9 g
Nutrition Facts
Serving Size
444g
Servings
4
Amount Per Serving
Calories 275
Calories from Fat 139
% Daily Value *
Total Fat 15g
24%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 45mg
15%
Sodium 1933mg
81%
Total Carbohydrates 16g
5%
Dietary Fiber 2g
7%
Sugars 10g
Protein 18g
Vitamin A
12%
Vitamin C
11%
Calcium
18%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Soup
  1. 1 whole pumpkin
  2. 2 onions
  3. 1 litre of vegetable stock
  4. 1 tablespoon curry powder
  5. 400g bacon, cut into small pieces
Bread
  1. salt and pepper to taste
  2. 400ml crème fraiche, or to taste
  3. 1 tablespoon garlic crushed
Instructions
  1. Cut pumpkin into small wedges (discarding seeds and skin) and add vegetable stock. Dice the two onions and add to pumpkin and stock and cook until tender and soft.
  2. Whilst the pumpkin is cooking, sauté garlic along with bacon pieces. Set aside when browned.
  3. When pumpkin and onion are cooked, drain and mash or use a food processor. Add salt and pepper to your taste and curry powder. Mix well. Slowly add the crème fraiche ( make sure the soup is not too hot as or it will curdle the crème fraiche.)
  4. When mixed, add bacon pieces. Consistency should be thick. Stir in sugar, to taste.
Notes
  1. Then serve with crusty bread freshly warmed in the oven.
beta
calories
275
fat
15g
protein
18g
carbs
16g
more
| BEAN Caffé | Derby's Best Cafe for Breakfast, Lunch and Catering | Friar Gate Studios | http://beancaffe.co.uk/