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Petrifying Pumpkin Soup
Try this smooth and warming pumpkin soup recipe using sweet pumpkin, smoky bacon, chicken stock and fresh rosemary sprigs. This is great for Bonfire Night, or to use up the leftovers from your hollowed-out pumpkin.
- 1kg pumpkin or 1 large butternut squash, unpeeled
- 1 onion, cut into wedges
- 3 cloves garlic, skin on
- 3 sprigs rosemary
- oil for drizzling
- 125g smoked bacon pieces
- 400ml chicken or vegetable stock
- 250ml milk
- Heat the oven to gas 6, 200°C, fan 180°C. Cut the pumpkin or squash into 3cm slices, remove the seeds, saving a few for the garnish. Put the pumpkin on a baking tray with the onion wedges, garlic and rosemary, and drizzle with oil.
- Bake for 20 minutes, then add the bacon pieces (keep separate in one corner of the baking tray). Bake for a further 20 minutes until the pumpkin is soft inside and brown around the edges.
- Reserve the bacon and rosemary. Remove the pumpkin skin, then place flesh in a food processor along with the onions and garlic paste squeezed from each clove. Add the stock and milk. Blend until smooth, adding extra milk if needed. Place in a pan, season and heat to taste, and serve with bacon pieces, pumpkin seeds and rosemary.