10-Minute Creamy Pumpkin Soup
Created by ImPat on April 25, 2021
- Servings: 4
- Prep Time: 5m
- Cook Time: 10m
- Recipe #36844
Ingredients
- 1 kilogram pumpkin cubes, (2 x 500 grams packets of pumpkin cubes specified)
- 1 litre chicken stock (4 cups)
- 80 grams diced bacon, bought diced bacon specified (1/2 cup)
- 70 grams onion, chopped frozen specified (1/2 cup)
- 3 teaspoons ground cumin
- 80 grams feta
- Roasted lightly salted chickpeas, to serve
- Fresh lemon thyme, to serve
How to Make
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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.
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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.
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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.