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Spiced pumpkin soup with crumbled bacon and chestnuts

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1 kg, chopped into small chunks Pumpkin
1, diced Onion
700ml Vegetable stock
2 rashers Smoked back bacon
1 tbsp Garam masala
50g, I buy the cooked and vacuum packed ones Chestnuts
small pot, for garnish Creme fraiche
1/2 tbsp Olive oil

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Spiced pumpkin soup with crumbled bacon and chestnuts

    • Serves 4
    • Easy


    This was a big hit with my littlest! And a great way to use up all the little stringy bits of pumpkin you’re left with when carving a halloween pumpkin lantern.

    An easy winter warming supper if you serve with plenty of crusty bread.

    This can also be made in a slow cooker if you’re out of the house for a period of time. You can ensure it’s gluten free by using a suitable brand of stock and obviously can leave out the bacon crumb to make it vegetarian.

    Also a great warmer for coming in from trick or treating!

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    In a large pan (or slow cooker pot), add the oil and allow the onion to cook and become translucent. Add the spice, pumpkin and the vegetable stock. Cover and simmer for 20 minutes, or until the pumpkin is tender.


    Meanwhile, chop the bacon into lardons and roughly chop the chestnuts. Fry over a medium heat in a small amount of oil until all the fat is rendered from the bacon and the chestnuts and bacon are crisp.


    Once the soup is cooked, blend using a hand blender or liquidiser. Serve in large bowls with a dollop of creme fraiche and scatter over the crispy bacon and chestnuts.

    Alison Lyles

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