10-Minute Creamy Pumpkin Soup
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Recipe: #36844
April 25, 2021
Categories: Dinner, Lunch, Soups/Stews, Pork, Bacon, Vegetables, Onions, Pumpkin, 5-Minute Prep, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Weeknight Meals, Stove Top, No Eggs, Frozen Vegetables more
"From our Sunday newspaper The Sunday Times."
Ingredients
Nutritional
- Serving Size: 1 (317.8 g)
- Calories 164.9
- Total Fat - 8 g
- Saturated Fat - 3.9 g
- Cholesterol - 26.1 mg
- Sodium - 651.6 mg
- Total Carbohydrate - 13.5 g
- Dietary Fiber - 0.8 g
- Sugars - 6.2 g
- Protein - 10 g
- Calcium - 130.9 mg
- Iron - 2 mg
- Vitamin C - 3.9 mg
- Thiamin - 0.1 mg
Step 1
Place the pumpkin and stock in a large stockpot over high heat, cover and bring to the boil and cook for 4 minutes or until the pumpkin is tender.
Step 2
Meanwhile, cook the bacon in a frying pan over medium-high heat for 3 minutes or until starting to crisp and then transfer the bacon to a plate lined with paper towel to drain and then add the onion to the pan and cook, stirring, for 2 minutes or until soft, now add the cumin and cook for 30 seconds or until aromatic.
Step 3
Remove the pumpkin mixture from the heat and add the onion mixture and use a stick blender to blend until smooth and ladle among serving bowls and crumble the feta on top and sprinkle with the bacon, chickpeas and thyme to serve.
Tips & Variations
No special items needed.
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