If you mention winter to my children, they all lick their lips and cry,”Yes! Pumpkin soup. You make the best pumpkin soup ever!”
Can you tell we love pumpkin soup here at Aussie Mamas? I think it stemmed from the first year I tried to grow pumpkins. We were unusually successful and grew enough pumpkins to have soup every week for a whole year. The children still remember that year with great fondness. It really doesn’t take much to warm their little hearts and minds.
On one of the many occasions I was making pumpkin soup, one of the children asked me to add some bacon. I did and the result was this: the best pumpkin soup ever!
One day, I served this soup to a couple in their late 60’s. The husband had three helpings – large ones. He then asked me for the recipe, much to his wife’s amusement. She indigently said he would not eat her pumpkin soup these last 40 years of marriage. He loudly proclaimed that if she cooked this pumpkin soup, then he would eat it every week. I hope I didn’t start something …
- 2 kg pumpkin, peeled and chopped
- 60g butter
rashersof bacon, chopped
- 2 onions, chopped
- 8 cups chicken broth
- cream to taste (we like lots)
- Heat the butter in a large pan, add the onions and bacon and cook gently for 15 minutes, or until soft.
- Add the pumpkin and stock and simmer, covered, for 20 minutes, or until pumpkin is tender.
- Allow to cool a little, then process with a stick blender until smooth.
- Stir in the cream. Continue stirring over low heat to heat through.
- Season with salt and pepper to taste. If you like, swirl in a little more cream to serve.