THE Recipearce Pumpkin Soup!

When life gives you pumpkins… make the ultimate, soul-warming Pumpkin Soup, of course! Luckily for us, our mate Nick Pearce knows a thing or two about whipping up food that tastes great and is loaded with all the good (for you) stuff, too!!Here’s what he has to say about this soup…

“My friend Pip gave me this pumpkin from the garden the other day and my daughter wanted to cook with me so I thought what better recipe to cook with her than a version of the pumpkin soup my Dad makes. I’ve loaded it up with nutrients by adding GOOD BONES Chicken Bone Broth rather than stock”.

INGREDIENTS

2kg whole pumpkin 

2 Leeks

400g Long Rasher Bacon

Olive Oil 

1L GOOD BONES Chicken Bone Broth

300ml Pouring cream (coconut cream for DF)

Salt & Pepper

Lemon

METHOD

Step 1: Set oven to 180C then remove the skin and seeds from your pumpkin and dice it up. Toss it in some olive oil in bowl then place on a lined baking tray be into the oven for 50mins.

Step 2: Remove the stalks and chop two leeks, dice 400g bacon. Put a deep pot on medium heat and add some olive oil and the bacon. Cook the bacon down for 5-10mins until it’s nice and crispy. Then add the leeks and soft herbs (I chose thyme, oregano & rosemary) turn the heat down to low and sweat it all down for 5-10 mins. Turn off the heat while you wait for the pumpkin to finish roasting.

Step 3: Once the pumpkin is roasted add one litre GOOD BONES Chicken Bone Broth and the roast pumpkin and simmer for 10min. Add all the contents to a blender, food processor or use a stick blender in the pot and process the soup until smooth. 

Step: Stir through 200ml of pouring cream and taste the soup to adjust the seasoning. To serve, place it into a bowl, stir in a little more pouring cream, add pepper and I used some baby oregano leaves and chunky pieces of bread.