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Pumpkin and bacon soup

Name: Pumpkin and bacon soup recipe
Yield: 4
Ingredients: 50g butter, chopped; 2 onions, finely chopped; 150g smoked streaky bacon rashers, chopped, plus 50g extra whole; 3 cloves garlic, crushed; 1kg Japanese pumpkin, skinned, seeded and chopped; ¼ cup (60ml) mirin; 1/3 cup (80g) white miso; 4 cups (1 litre) chicken stock; 1/3 cup (80ml) sour cream; Chopped chives & chilli flakes, to serve

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Aug 07, 2018

“Add miso and take your pumpkin soup to a new savoury level” - Colin Fassnidge.

50g butter, chopped
2 onions, finely chopped
150g smoked streaky bacon rashers, chopped, plus 50g extra whole
3 cloves garlic, crushed
1kg Japanese pumpkin, skinned, seeded and chopped
¼ cup (60ml) mirin
1/3 cup (80g) white miso
4 cups (1 litre) chicken stock
1/3 cup (80ml) sour cream
Chopped chives & chilli flakes, to serve

Method

1.

Melt butter in a large heavy-based frying pan, add onion and chopped bacon and fry for 5 minutes or until onion softens. Add garlic and pumpkin, cook for a further 3 minutes, then deglaze pan with mirin. Add miso, stock and 1 cup (250ml) water and stir to combine. Bring to the boil, reduce to a simmer and cook, stirring occasionally, for 25 minutes or until pumpkin is soft. Blitz with a stick blender until smooth. Season
2.

Heat a small frying pan over medium-low heat, add extra bacon and cook, turning once, for 5 minutes or until crisp. Roughly chop. To serve, divide soup among bowls, top with bacon and a swirl of sour cream and scatter with chives and chilli flakes.