The Ultimate Pumpkin Soup

Mummy’s Fast & Easy

There’s nothing like nice hot coup on a cold day.
And because it’s the pumpkin season – what’s better than a creamy pumpkin and bacon soup.
I know some of you make it with bacon, others prefer just pumpkin seeds or cheese.
Well, I like mine with everything and that is why it’s the ultimate pumpkin soup for me.:)
Plus, this is the simplest soup recipe ever!
As you can tell from the pictures, I use pumpkin seeds, crispy bacon, cream and cheese(lots of it).
This is an absolute comfort food winner and a family favourite.
So make your loved ones happy and get cooking!

Here’s what you need.
Mummy’s Fast & Easy

  • 1 medium pumpkin, roughly cut in pieces
  • 2 carrots, sliced
  • 2 potatoes, cut into halves
  • 1 onion, cut in halves
  • 2 garlic cloves
  • double cream for drizzling
  • 4 bacon strips
  • shredded cheddar cheese 
  • pinch of salt
  • a handful of pumpkin seeds for decoration
Mummy’s Fast & Easy

  1. Place the veggies in a pot with salted water (as much as to cover the veggies) and bring to the boil. Cook for about 30 minutes or until they are nice and soft so you can blend them.
  2. Put the pot aside and let the veggies cool down for a while.
  3. Work them with a hand blender. If the mixture is too thick add some hot water while the soup is still hot.
  4. Cook the bacon in a frying pan until it is crispy. Cut into small pieces to garnish the soup with it. 
  5. To serve – drizzle some cream, fold in the cheese(as much as you like), add the crispy bacon pieces and the pumpkin seeds for additional pumpkin flavour.:)

Mummy’s Fast & Easy

Tip: Serve with some tasty bread to dip in.

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