#FoodieFriday: Delicious Pumpkin Soup

Okay, I did not intend to make pumpkin soup, but when I sent Mr P on a mission to buy a pumpkin for my Halloween light, I was not expecting him to return with the runt of the litter.

Needless to say, it was spared from being turned into a Halloween pumpkin light, and I made a creamy pumpkin soup that tasted delicious!

Ingredients

1 small pumpkin * 6 slices of bacon, chopped * 1 large onion, chopped * 3 minced garlic cloves or a teaspoon of garlic paste *pinch sea salt and black pepper to taste * 1/2 tsp ground nutmeg * 1/2 teaspoon of ground cinnamon * vegetable broth or chicken stock * 1 tin full-fat coconut milk (unsweetened) *

Line baking tray with greaseproof paper * Preheat the oven to 425°F * Wash pumpkin * Cut into quarters.*

*Carefully scrape out the seeds and seed pulp * Place pumpkin halves on a baking sheet skin side up * Bake for 35-40 minutes until soft * Remove skin *

While the pumpkin is cooking

Fry chopped bacon until crispy and browned. Remove the bacon and add the onion to the pan. Sauté in the bacon fat until soft.

Add salt, pepper, cinnamon and nutmeg, and sauté the mix for approximately 45 seconds.

Mash pumpkin

Transfer the mixture to a saucepan and gradually add some broth (do not add too much, so the mixture is not watery) and bring to a boil. Simmer for about 10-15 minutes.

Stir in the coconut milk and heat to boiling. Blend the mixture and add more broth until the pumpkin soup reaches your preferred consistency. Season to taste.

Ladle into bowls. Garnish with the crispy bacon.

Oops I forgot to add the crispy bacon and found it later!

At least it looked more appetising than my last attempt at making soup.

Food on Friday: Vegetarian Cookery Book and DayGlo Soup

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