Monday, 17 October 2016

PUMPKIN & BACON SOUP | YOUTUBE COLLABORATION WITH BEXMORTSBLOG


Tis' the season of the pumpkin!  As it's Autumn and the pumpkins are ripe I thought I'd try my hand at some good old pumpkin soup, I was a little skeptical and I wasn't sure if I'd like it or not.  I searched for some recipes online but to be honest I didn't really find anything that jumped out, so I decided to wing and make a concoction of my own.  It was AMAZING!  The hubby marked it 9/10, I'll take that!  

I didn't want anything plain so I've added in my own twist and the concoction became Pumpkin & Bacon soup, topped with croutons and some extra crispy bacon.  Give this a try, it's perfect for a cold wintery night!

Ingredients:

1 Pumpkin
2 Medium Onions chopped finely
4 medallions of Smoked bacon
2 Vegtable Stock Cubes
Splash of Double Cream
2 Bread Heels
1 Teaspoon of Chilli Powder 
Olive Oil - see recipe instructions for amounts 

Method:

1. Deseed and remove the inside of the pumpkin.  Remove all of the pumpkin skin and chop into small squares, finely chop both of the onions and place into a small bowl.  Using two of the bacon medallions, cut them into medium sized pieces and set a side in a separate dish.

2. Heat a large pan (high heat) and add 1.5 tablespoons of olive oil, allow to heat for a few minutes. Once the oil is hot tip in the finely chopped onions and cook until softened.  Add a teaspoon of chilli powder to the onions and mix.  Once the onions are soft, add in the pumpkin and the bacon, mix and allow to cook for a few minutes.

3.  Fill a measuring jug with boiling water, leaving a small gap at the top, pop in both stock cubes and stir until dissolved.  Add the stock to the pan and give it a stir.  Cover the pan, and allow to boil for 25 minutes.  After 25 minutes turn the heat down to a low heat and allow to simmer for 5-10 minutes or until the pumpkin is soft.

4. Whilst the soup is simmering add in a generous splash of double cream and stir, bring it back to the boil for 5 or so minutes.

4.  Once the pumpkin has soften and you've added the cream, using a hand blender or electric blender (a blending juicer will work also) blend out the pumpkin until the soup is smooth & creamy.  Keep the soup on the lowest heat possible, just enough to keep it warm.

5. Taking the heel of the bread, chop them into strips and then into cubes, this will make your croutons.  Cut up the remaining pieces of bacon into small pieces and set aside.

6. Heat a frying pan on a medium heat and add a splash of olive oil.  Once hot, add the bread to the pan and cook until crisp, take out and set aside.  Add more olive oil to your pan and fry the bacon until crispy.

It's now time to serve!

Ladle the soup into a bowl of your choice, sprinkle over the croutons and crispy bacon and finally ENJOY!

I hope that you like this recipe, let me know if you recreate it, if you do tag me on Instagram @moreofmeblog 

This recipe was a collaboration with Becky from BexMorts Blog and Youtube.  We collaborated over on or youtube channels, you can find Becky's HERE, be sure to pop over and see what Becky has come up with! 

If you'd prefer to cook along with me, then click on the video below! 

Kirsty x

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1 comment

  1. Great post and I love I got a mention on this also. Was lovely collaborating with you. xx

    ReplyDelete

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