Name: This one-pot pumpkin soup is done in just 30 minutes of cooking
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 5 rashers streaky bacon, roughly chopped, 2 extra rashers to serve; 1 brown onion, roughly chopped; 2 cloves garlic, crushed; 1.4 kg kent pumpkin, peeled, seeded, roughly chopped; 2 sebago potatoes, peeled, roughly chopped; 1 teaspoon paprika; 1 tablespoon maple syrup; 3 cups (750ml) chicken stock or vegetable stock; 1/2 cup thickened cream, plus extra to serve; Snipped chives, crusty bread to serve; Freshly ground black pepper, to serve

Few things beat coming home to a big bowl of steaming pumpkin soup on a cold night. It’s one of those recipes that never goes out of style, and whether you keep it classic or add a little twist, pumpkin soup always delivers.

This version is as fuss-free as it gets. Everything goes into one pot, then you simply let it do its thing on the stove while you get on with your evening. A few rashers of bacon added at the start bring a lovely smokiness and a depth of flavour that takes this well beyond your everyday pumpkin soup. A couple of potatoes snuck in alongside the pumpkin bulk it out without adding much to the shopping bill.

sarah murphy with cut up kent pumpkin for pumpkin soup on chopping board — *(Photography: Tim Roberts, Styling: Michele Cranston)*

Kent pumpkin is the star here, and it’s worth seeking out for its rich, sweet flavour. However, skip the whole pumpkins and head straight for the pre-cut wedges at the supermarket. Whole pumpkins are beautiful, but they can be genuinely tricky (and a little dangerous) to cut at home. And when you’re cutting up the wedges, place it on the chopping board cut side down rather than trying to balance it on the outer skin.

When it comes to seasoning, go easy on the salt. Between the stock and the bacon, you’ll likely find this soup is already well seasoned, so a good crack of black pepper is usually all you need at the end.

If you aren’t a fan of chives, simply swap in flat-leaf parsley or fresh thyme leaves – they’ll be equally tasty. And don’t even think about skipping the crusty bread!

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Ingredients

2 tablespoons olive oil

5 rashers streaky bacon, roughly chopped, 2 extra rashers to serve

1 brown onion, roughly chopped

2 cloves garlic, crushed

1.4 kg kent pumpkin, peeled, seeded, roughly chopped

2 sebago potatoes, peeled, roughly chopped

1 teaspoon paprika

1 tablespoon maple syrup

3 cups (750ml) chicken stock or vegetable stock

1/2 cup thickened cream, plus extra to serve

Snipped chives, crusty bread to serve

Freshly ground black pepper, to serve

Method

Step 1

In a large saucepan, heat oil on medium. Sauté bacon, onion and garlic for 4–5 minutes, until tender.

Step 2

Add pumpkin and potato to the pan. Cook, stirring, for 2 minutes. Add paprika, maple syrup and stock. Stir to combine and bring to the
boil on high heat. Reduce heat to low and cook, covered, for 15 minutes or until the pumpkin is tender.

Step 3

Meanwhile, in a small frying pan on medium heat, fry extra bacon until crispy. Break into shards.

Step 4

Remove pumpkin mixture from heat. Using a stick mixer, blend soup until smooth. Stir in cream. Serve topped with chives, bacon shards, and drizzled with extra cream and bacon. Season with pepper.

two bowls of pumpkin soup with pot in the corner and bowls topped with chives, bacon bits and swirl of cream — *(Photography: Tim Roberts, Styling: Michele Cranston)*

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.