This was a recipe improvised to make use of a lot of leftover pumpkin. The end result could pretty much stand a spoon.
1 medium onion, chopped
1 large clove garlic, crushed and chopped
4 rashers of bacon, cut into small strips
1 tbsp olive oil
1.5kg of diced pumpkin and potato
1 tsp ground cumin
1 tsp ground coriander
2 tsp paprika
1 tsp dried coriander
1 tsp garam masala
1 litre water
2 stock cubes (chicken or vegetable) or equivalent
Heat the oil in a large stockpot.
Fry the onion, garlic and bacon.
Remove the bacon once cooked, then add the vegetables to the pan. Stir well, pour over the spices and continue stirring to mix evenly.
Add the stock, bring to the boil and turn down to a simmer.
After about 45 minutes, when the potato is soft, blitz the soup with a stick blender, restore the bacon and cook for another 5 minutes.
Serve with grated cheese and bread.
1 medium onion, chopped
1 large clove garlic, crushed and chopped
4 rashers of bacon, cut into small strips
1 tbsp olive oil
1.5kg of diced pumpkin and potato
1 tsp ground cumin
1 tsp ground coriander
2 tsp paprika
1 tsp dried coriander
1 tsp garam masala
1 litre water
2 stock cubes (chicken or vegetable) or equivalent
Heat the oil in a large stockpot.
Fry the onion, garlic and bacon.
Remove the bacon once cooked, then add the vegetables to the pan. Stir well, pour over the spices and continue stirring to mix evenly.
Add the stock, bring to the boil and turn down to a simmer.
After about 45 minutes, when the potato is soft, blitz the soup with a stick blender, restore the bacon and cook for another 5 minutes.
Serve with grated cheese and bread.
