Who doesn't love a great soup? And...who doesn't love bacon? O, there are a few - but for most - those are both a win. Combine the two with a green list vegetable and you're good to go!
Here's the kicker though - I didn't actually use any bacon in this.
What I did use though was bacon bones!
What are they? Well, they're the bones they cut out of the pork once it has been smoked. You can find them at most butcheries - and if not - food lovers market should be able to oblige. I pay R20 a punnet and that's what I use to flavour all my soups, where needed.
The key to a great pumpkin soup is choosing a great pumpkin. I know this sounds obvious - but there's only one kind I buy - that's a smooth, white/greyish skin coloured pumpkin I buy from Food Lovers Market.
Ingredients:
1kg Pumpkin
500ml Stock
2 large Carrots
4 stalks celery
1 onion
1 punnet bacon bones
2 tbs smoked paprika
Salt and Pepper to taste
Cream for garnish (optional)
Method:
Use 1tbs fat from stock or similar and melt in pot.
Place bacon bones in pot or pressure cooker and allow to brown.
Peel and chop pumpkin - add to pot.
Peel and chop carrots - add to pot.
Peel and chop onion - add to pot.
Wash and chop celery - add to pot.
Stir and fry for a few minutes.
Add the paprika and stock and mix well.
Add enough water until the level is just under the vegetables.
If you're using a pot - Cover and simmer on medium heat for atleast 2 hours.
If you're using a pressure cooker - bring it to pressure then switch the heat down to medium/low and allow to cook for about 30-40 minutes.
Once this is done, remove all the bones, and liquidise the mixture until smooth.
Enjoy warm and garnish with 1 tbs cream!