Thai Spiced Fresh Pumpkin and Bacon Soup
This homemade Thai spiced fresh pumpkin and bacon soup is simple to make, and a firm favourite on a chillier evening.
Ingredients
- 4 rashers streaky bacon
- 1 small red chilli (finely chopped)
- 3 cloves garlic (crushed)
- 1 tablespoon red curry paste
- 1 pumpkin (small)
- 500-750ml (2-3 cups) stock (any kind)
- salt & pepper (to taste)
- 250ml (1 cup) cream
Instructions
Pumpkin prep:
- Heat the oven to 200°C (400°F).
- Scoop out the insides of the pumpkin and remove the seeds.
- Place the "meat" and stringy bits in a medium sized baking tray and drizzle with olive oil.
- Sprinkle a little salt and pepper, then bake for around 30-40 mins, until everything is nice and soft.
- When cool, pour into a blender or mixer and puree until smooth.
Soup:
- Fry the bacon in a non-stick pan (no need for additional fat to cook with) until it is nice and crispy.
- Remove excess fat and place to one side until later.
- In the bacon fat left in the pan, gently fry the garlic and chillies (taking care not to burn them) for a couple of minutes.
- Add the red curry paste and fry for a further minute.
- Add the cooked pumpkin, salt and pepper, and stock.
- Cook for around ten minutes then add the cream. Cook for a further five minutes or so.
- Pour into bowls and garnish with the bacon and a couple of slices of chilli. Serve with delicious bread and enjoy!
Notes
This recipe for Thai Spiced Fresh Pumpkin and Bacon Soup originally appeared on The Culinary Jumble (my previous blog).
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
