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.
Ingredients
- 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
Instructions
- 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!
Notes
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.