Thai Spiced Fresh Pumpkin and Bacon Soup
This homemade Thai spiced fresh pumpkin and bacon soup is a favourite for dinner on a winter evening. Simple to make, it is an Asian influenced soup.
- 4 rashers streaky bacon
- 1 small red chilli (finely chopped)
- 3 cloves garlic (crushed)
- 1 tablespoon red curry paste
- 180g fresh pureed pumpkin (or tinned, if you preferred)
- 500-750ml stock
- salt & pepper
- 250ml cream
If preparing fresh pumpkin: Heat the oven to 200°C (390°F). Scoop out the insides of a small pumpkin and remove the seeds. Place the "meat" and stringy bits in a medium sized baking tray and drizzle with olive oil. Sprinkle a little salt and pepper, then bake for around 30-40 mins, until they are nice and soft. When cool, pour into a blender or mixer and puree until smooth.
Fry the bacon in a non-stick pan (no need for additional fat to cook with) until it is nice and crispy. Remove excess fat and place to one side until later.
In the bacon fat left in the pan, gently fry the garlic and chillies (taking care not to burn them) for a couple of minutes and then add red curry paste and fry for a further minute. Add the pumpkin, salt and pepper, and stock. Cook for around ten minutes then add the cream, and cook for a further five minutes or so.
Pour into bowls and garnish with the bacon and a couple of slices of chilli. Serve with delicious bread and enjoy!
I use grams in my recipes because I think weighing ingredients is the most accurate system. If you would prefer to use imperial (cup) measurements you can convert my grams to cups with Cook it Simply.