10-Minute Creamy Pumpkin Soup

4
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings
OK

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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