Pumpkin and Bacon Soup

Serves: 4-6 Ready in: 45 mins

This is the only photo I have of this recipe - but don't just save it for Halloween. Pumpkin and bacon soup is a classic, great with crusty bread or use it as a foundation and add other flavours such as herbs, spices or coconut cream. FYI here in Aotearoa New Zealand the most common pumpkins are "Crown Pumpkins" which are large and sweet with a thin grey skin. You can sub the pumpkin for butternut if that is what you have.


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 rashers of rindless bacon, chopped
  • 1 medium potato, peeled and cut in 1 cm pieces
  • 750g pumpkin, peeled and diced in 1-2 cm pieces
  • 1.2 litres chicken stock, or just enough to cover the vegetables
  • Salt and pepper to season
  • Milk, cream or coconut cream as desired to garnish


              Heat the oil in a medium saucepan, and gently cook onion, bacon and potato for 5 minutes.

              Add the pumpkin and enough stock to cover the vegetables. Simmer for 15 minutes or until very tender. Transfer the mixture to a processor or blender and blend until smooth.

              Return to the saucepan, season with salt and pepper and add enough milk, cream or coconut cream to achieve your preferred consistency.


              You can season the soup with herbs such as basil, rosemary or coriander or include a spicy profile such as curry powder, Moroccan seasoning or chilli paste.



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