To say that I am happy that it is soup season is an understatement. Soup is a family favourite and also a work lunch favourite. I love that you can get so many vegetables into one meal and no one really complains about eating it.
I serve soup to the boys with toast soldiers or as a pasta sauce over their favourite pasta like ravioli, it’s always a winner.
This soup gives you call the lovely ham/bacon soup flavour without the hours of cooking or the need for a ham hock etc. I am using D’Orsogna Natural bacon which you can find in the fridge section of your local Woolworths. I love that it comes in two separate sealed sections so we can enjoy one side for breakfast and then later in the week use the other for a dinner meal without it spoiling.
200gm D’Orsogna Natural Premium Shortcut Bacon, diced
200gm Pumpkin, peeled, seeded and diced
2 Large Potatoes, peeled and diced
1 Onion, peeled and diced
2-3 Cups Chicken Stock (enough to cover the vegetables)
1 Tsp Curry Powder
Olive Oil, for cooking
Salt and Pepper, to taste
LET’S PUT IT AL TOGETHER
- Place a large pot over a medium-high heat. Add a small drizzle of oil followed by the bacon. Cook stirring until the flavours are released. Note: the bacon may start to stick, add a splash of water and scrape the pot. This is ok as it will add flavour to the soup. Remove the cooked bacon from the pot and set aside.
- Add the remaining ingredients to the pot. You can leave the curry powder out and add at the end if the younger members of the family don’t like that flavouring. Cook uncovered for about 30 minutes or until the potato and pumpkin and super soft.
- Using a stick blender process the soup until smooth. Add the bacon pieces and season to taste.
Serves 2-4 (double the batch for leftovers)
Store in the fridge in an airtight container in the fridge for up to 3 days.
Freezer friendly – once cool, pour into ziplock bags and freeze for up to three months. Reheat in the microwave or on the stove.