Rustic Pumpkin Soup
INGREDIENTS
750g pumpkin, peeled and chopped
2 medium potatoes, peeled and chopped
1 large brown onion, roughly chopped
2 cups chicken stock
2 teaspoons ground cumin
1 large zucchini, coarsely grated
3 lean bacon rashers, trimmed, chopped
1 cup skim milk
pinch nutmeg to taste
salt and ground black pepper to taste
METHOD
1. Place potatoes, pumpkin, onion, stock and cumin in a heavy based pan and bring to a boil.
2. Simmer, covered, for approximately 20 minutes or until vegetables are tender then add zucchini and bacon and simmer, covered, for a further 10 minutes.
3. Remove from heat, let cool slightly and use a stick blender or a potato masher to roughly puree half of the soup. Stir in milk, parsley and nutmeg and season with salt and pepper.
OPTIONAL
Serve topped with sour cream, parsley,
crispy bacon pieces and pumpkin
seeds alongside crusty bread.
