Creamy Pumpkin and Spinach Soup with Crispy Bacon
- Preparing Time: 20 minutes
- Total Time: 30 minutes
- Served Person: 5
- 1 onion chopped
- 1 x 2kg whole kent or butternut pumpkin washed, peeled, seeded, coarsely chopped
- 2 potatoes peeled and coarsely chopped
- 2 carrots peeled and chopped
- salt to season
- enough water to fill your pot (3/4 full or just covering vegetables)
- 2 tablespoons vegetable stock (i use vegeta)
- 1/2 cup (125ml) low fat/light cream (i use philadelphia cream for cooking)
- 300 g |10oz shortcut bacon divided
- 4 cups baby leaf spinach washed
- extra cream to serve
- Carbohydrate 20.14796 g
- Cholesterol 0 mg
- Fat 0.25084 g
- Fiber 3.45960005092621 g
- Protein 2.87636 g
- Saturated Fat 0.05554 g
- Serving Size 1 1 Serving (156g)
- Sodium 41.788 mg
- Sugar 16.6883599490738 g
- Trans Fat 0.076396 g
- Calories 90 calories
Have you ever tried a creamy pumpkin and spinach soup? It's a delicious and healthy dish that's perfect for a cold winter day. This recipe is easy to follow and only requires a few simple ingredients.
The first step is to prepare the vegetables. Peel and chop the onion, pumpkin, potatoes, and carrots. Then, add them to a large pot or saucepan with just enough water to cover them. Bring the water to a boil, then reduce heat and simmer until the vegetables are soft. Once the vegetables are soft, add the vegetable stock and spinach. Stir until the spinach is wilted. In a separate pan, cook the bacon until crispy. Once the bacon is cooked, drain it on paper towels. When the soup is finished cooking, add the cream and bacon. Stir until the soup is smooth and creamy. Serve the soup hot with a drizzle of extra cream and a sprinkle of crispy bacon.
Step-by-step
- Combine pumpkin, potatoes, carrots and onion in a medium - large sized pot/saucepan with just enough water to cover the vegetables and salt to season.
- Bring to the boil, reduce heat, and simmer until all vegetables are soft.
- Add stock powder, stirring, and taste. (Add more salt or stock powder to suit your tastes).
- Add the spinach leaves, and push them down gently into the hot water until wilted.
- In another pan, fry ½ of the bacon until crisp.
- When bacon is crisp and vegetables are soft, add the cream and bacon to the pot and using a stick-blender or bar mix, blend soup until smooth and lump free. Alternatively, pour ingredients into a blender and blend until smooth.
- Serve with a drizzle of extra cream and top with remaining bacon.
