Smokey Pumpkin Soup

Preparation Time : 1 hour

Serves : 6

Ingredients :

• 4 Slices bacon, rindless and diced
• 2 Tbsp Unsalted butter
• 3 Cup Pumpkin, peeled and cut into 1 inch pieces (we used butternut pumpkin)
• 3 Cup Beef broth, (or chicken/vegetable)
• ¼ Cup White wine
• 2 Tbsp Fresh thyme leaves
• Salt & pepper
• 1 Cup croutons to serve
• Freshly grated parmesan cheese and sour cream to serve

Method :

1. In a large non-stick fry pan cook the diced bacon until crisp. Reserve the fat and set aside the cooked crispy bacon.
2. Add the bacon fat and butter into a large stock pot and heat over medium-high heat.
3. Add the pumpkin and sauté for 15 minutes, stirring occasionally.
4. Pour in the stock and simmer covered until the pumpkin is very tender, approximately 30 minutes. Remove from heat.
5. Add the white wine, thyme, and salt and pepper to taste.
6. Process the soup in batches in a blender until smooth (or use a stick blender in the pot).
7. Return to the stock pot, add the bacon and simmer for 10 minutes.
8. Serve immediately with a drizzle of cream, topped with crispy croutons and a sprinkle of parmesan cheese if desired.

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