Curried pumpkin and bacon soup

A rustic and tasty soup.

Curried pumpkin and bacon soup


Serves 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


Heat a heavy-based saucepan.
Brown 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 onion is lightly browned and transparent.
Add pumpkin, potatoes, salt and pepper, sugar and water.
Cover and simmer until 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 582kj
Protein 6.9g
Total fat 3.3g
- saturated fat 1.3g
Carbohydrates 18.4g
- sugars 6.9g
Fibre 3.8g
Sodium 284mg

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