Pumpkin and Bacon Soup

pumpkin soup


½ large crown pumpkin (or whole butternut pumpkin)
6 rashers Henderson’s Smoked Streaky Bacon (no added water or preservatives, only 0.8g sugar – found at Countdown and Pak ‘n’ Save)
Salt and pepper


Trim the skin of the pumpkin and cut into chunks, and roughly cut bacon.

Place pumpkin chunks into a pot of boiling water so that all pumpkin is covered, boil until soft and fluffy. 

Fry bacon until cooked through, don’t make it to crispy.

Place cooked pumpkin and fried bacon into a food processor and whizz until smooth and creamy. 

Add as much water as you want until desired consistency is achieved – more water = runnier soup, less water = thicker and creamier. 

Add salt and pepper to taste.