My mum has always been crowned in our family as having the best pumpkin soup. Sadly she lives a 3 1/2 hr flight away so I can't go and raid her fridge for pumpkin soup, so I have to make my own. This recipe is TOTALLY different to how she makes her soup, but on my next visit to see her in June I think I will make my creation and see what she thinks.
This is absolutely, a non-traditional pumpkin soup! Instead of the usual spices, tips and tricks you hear about, I have discarded them all and used streaky bacon, smoked paprika, cumin, chilli flakes, tarragon, rosemary, basil and garlic as the base for the soup, and as per the name, it's SMOKIN'!
Prep 15 min // Cook 60 min
1 butternut pumpkin diced
1 potato peeled and diced
1 medium size sweet potato peeled and diced
2 carrots diced
1 onion diced
1 leek diced
2 sticks of celery diced
3 rashes bacon diced
1 tbs olive oil
8 cups liquid chicken stock
Salt and pepper to season
6 cloves garlic diced
2 tsp smoked paprika
1 tsp dried rosemary
1 pinch chilli flakes
1 tsp dried tarragon
1 tsp dried basil
1 tsp ground cumin
1/2 cup cream
Heat oil in a saucepan and saute garlic, leek, onion, bacon and celery for 5 minutes.
Add the carrot, pumpkin, sweet potato and potato, then mix through well for a further 2 minutes.
Add stock and herbs and mix well.
Season generously with salt and pepper.
Bring to the boil and let it boil for 2 minutes.
Reduce the heat to a low simmer, place the lid on the saucepan and cook for approximately 50 minutes, or until the vegetables are soft.
Remove from the heat and process until smooth using a stick blender or a food processor.
Check the seasoning and add more salt and pepper if needed.
Pour in cream and stir well.
Serve hot with crusty bread.
Note: For a vegetarian version, omit the bacon and use vegetable stock instead of chicken.