10-Minute Creamy Pumpkin Soup
Recipe: #36844
April 25, 2021
Categories: Bacon, Onions, Pumpkin, 5-Minute Prep, 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 by Step Method
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
No special items needed.