A warm comforting seasonal pumpkin soup served with some crispy maple-candied bacon slices!
At this time of the year, when the days are getting shorter, we all need some warm comforting soup.To me, a soup is not a boring dish, it has to be very tasty and fulfilling, and today I chose for you a very special one with pumpkin.
Soups are the perfect dish for the soul and I have some favorites on my blog, like the chestnut & sage soup, or the creamy mushroom soup (both are to die for!). However, a friend of mine told me recently that she was looking for a great pumpkin soup recipe and she couldn’t find any on my blog.
It gave me the perfect opportunity to work on a pumpkin soup recipe, and I searched inspiration for quite a while among different existing recipe, before I finally found the perfect one – partly inspired by Jamie Oliver.
The secret is to roast the pumpkin in the oven with some olive oil and spices until they are very soft and tender in the inside. It will bring some personality to the soup, which is extremely tasty. You don’t even need to add any cream in it!
Of course, I had to add my little twist to the recipe, so I went for some delicious maple-candied bacon slices. Both sweet and crispy, they pair the spicy pumpkin soup perfectly and add a delicious sweet and savory taste to the whole dish.
This pumpkin soup is my very favorite of the season right now, I can’t get enough of it. And I’m pretty sure it could be your favorite one as well. Give it a try!
- 1 kg pumpkin
- Olive Oil
- 3 cloves garlic
- 1 teaspoon dried chilli
- 1 tablespoon coriander seeds
- 1 pinch of salt
- 1 large onion, choped
- 3 carrots, choped
- 1 stick of celery, choped
- 1 liter vegetable stock
- 5 oz (150g) bacon slices
- 2 Tablespoons maple syrup
- Preheat the oven to 350°F (180°C). Half the pumpkin and remove the seeds, then chop into wedges.
- Place the pumpkin wedges on a large baking tray covered with parchment paper and drizzle over a little olive oil. Add the garlic cloves, sprinkle the spices over the pumpkin and season with some black pepper and salt.
- Roast the pumpkin for 1 hour, or until soft and slightly caramelized at the edges.
- Heat some olive oil in a large saucepan and add the vegetables. Cook for 15 minutes, or until soft and sweet.
- When the pumpkin is ready, add to the pan together with the stock and cook for 5 more minutes.
- Blend with a stick blender, adding a little more water if you like a thinner consistency.
- On a large baking tray, display the bacon slices and brush them with some maple syrup on both sides. Grill them in the oven about 5-8 minutes or until they are candied but not burnt.
- Ladle the soup into bowls and serve with some maple-candied bacon slices.