Spicy pumpkin soup with bacon
Spicy pumpkin soup with bacon
After asking what I should make with the gorgeous pumpkin I had bought, I received so many tips and recipes. Thank you for that! I will definitely be making more pumpkin dishes this autumn 🙂
I decided to make a pumpkin soup as the first dish. Thanks Marjolein, Suzanne, Andrea, Aleksandra and Ellen for the inspiration! I tweaked a few recipes and developed this one. It’s mainly based on the recipe Marjolein suggested to me from AH (well known in the Netherlands).
I love the bright orange colour of my pumpkin so much, It took me a few days before I could get myself to cut into it to make this recipe.
Every time I make a pureed soup for dinner my husband and I say that we love the soup but maybe more if it was just a few spoons. That was the same in this case. We love this soup but probably more if we’d have it as an amuse (in a small cup). We will appreciate the taste more than in a big bowl. So next time we’re having a dinner party this is going to be the amuse.
Things you need from your kitchen
- sharp chef’s knife and cutting board
- bowl that can hold the pumpkin
- small bowl
- big pan
- (stick) blender
- frying pan
- kitchen gloves
Ingredients (for 4 people as main meal or app. 50 amuse)
- 1 medium sized pumpkin
- 2 onions
- 2 cloves garlic
- 1 chili pepper
- 3 tbsp sunflower oil
- 2 tsp curry powder
- 750 ml chicken stock (1,5 stock cubes)
- handful pumpkin seeds
- app 200 gram bacon strips (you may need a bit more for amuses)
- 3 spring onions (optional)
- Bread on the side
1.Cut the pumpkin in half (be careful with your hands as it will be quit hard to cut) and take the seeds and stringy bits out. Cut the skin off and than cut the pumpkin in strips and than pieces of app 2 cm. Set aside in the bowl.
2. Slice the onion, garlic and chili pepper. Use kitchen gloves or make sure not to touch your eyes after cutting the pepper. Remove the seeds and the white parts and trow these away. Heat the oil in the big pan on medium heat and sautee the onion, garlic, pepper and curry powder for app 2 minutes. Add the pumpkin and fry it for another 2 minutes. Stir often. Add the chicken stock, let it boil and cook on low or medium heat for app 15 minutes.
3. Heat the frying pan without oil on medium heat and roast the pumpkin seeds. They will start to pop (sounds like popcorn) a bit and then they are ready. Pop them in a small bowl.
4.Slice the spring onions finely.
5.Take the pan with the pumpkin off the heat and puree till a smooth soup.
6.Poor into bowls or small amuse glasses and put some seeds, spring onion and bacon on each one.
There are many varieties of pumpkins. Some are better for certain dishes than others. Usually the recipe will state which pumpkin to use. For soups the one I used is great (beautiful colour in the soup as well as the pumpkin itself) as well as the hokkein (drop shape). I even grew my own tiny show pumpkin in the garden this year. Pumpkins are beautiful and so decorative and, I might be crazy, seeing autumn tables and doorsteps with pumpkins always makes me happy. The funny thing is that I never really ate pumpkin much before. So this year I want to change that and try lots of different pumpkin recipes. So if you have a great recipe that you’d like to share; please send it to me at firstname.lastname@example.org or send it via a PM on Debbie’s Choice on Facebook.