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Spiced Pumpkin and Bacon Soup

Average: 2.2 (9 votes)
  • Cook Time: 40 minutes


  1. Heat the oil in a saucepan and add the onions. Stir to coat them with oil, then cover and cook them over a low heat for 5-10 minutes until they start to soften, stirring occasionally.
  2. Add the pumpkin, bacon, and cumin to the pan. Stir, then cover and simmer for 10 minutes, stirring occasionally.
  3. Add the stock, raise the heat and simmer, uncovered, for 20 minutes, or until the pumpkin is tender.
  4. Purée the soup with a hand-held mixer or in a food processor.
  5. Season to taste, garnish with coriander and black pepper, and serve, accompanied by a crusty bread roll, if you like.

If fresh pumpkin is unavailable, use 15 oz (425 g) canned, unsweetened pumpkin, usually found on supermarkets’ canned fruit shelves.


  • 1 tbsp (15 mL) olive oil
  • 7 oz (200 g) onions, sliced
  • 3 lb (1.3 kg) pumpkin, peeled, deseeded, and cut into chunks
  • 4½ oz (125 g) extra-trimmed smoked back bacon, diced
  • 1 tbsp ground cumin
  • 1 pint (7 fl oz /750 mL) vegetable stock
  • Salt and black pepper to taste
  • Sprigs of fresh coriander for garnish
  • Crusty bread rolls (optional)

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