Curried pumpkin and bacon soup

A rustic and tasty soup.

Video

Curried pumpkin and bacon soup

Ingredients

Serves 4-6

3 rashers bacon, diced
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
1 tsp curry paste (gluten free)
500g pumpkin, peeled, deseeded and diced
3 mashing potatoes, peeled and diced
pinch salt
white pepper, to taste
½ tsp sugar
4 cups water
4-6 sprigs basil

Method

Heat a heavy-based saucepan.
Brown the bacon over a moderate heat, add onion, garlic and curry paste.
Lower heat and cook over a low heat for about 5 minutes or until the onion is lightly browned and transparent.
Add the pumpkin, potatoes, salt and pepper, sugar and water.
Cover and simmer until the pumpkin and potato are tender.
Mash the mixture with a potato masher. Thin with water, milk or vegetable water.
Reheat to steaming hot, without boiling, just before serving.
Garnish with basil and serve.

Nutrition Information Panel

Per Serving [6 Serves]
Energy 572kj
Protein 8g
Total fat 2.6g
- saturated fat 1g
Carbohydrates 19g
- sugars 6.7g
Fibre 2.7g
Sodium 372mg

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