Ingredients
Serves: 121 medium pumpkin (about 1.5kg) peeled, seeded and chopped
1 tablespoon olive oil
8 bacon rashers, chopped
1 large onion, chopped
6 stalks celery, chopped
6 carrots, chopped
1 bay leaf
2 teaspoons curry powder
1 teaspoon dried thyme
salt and ground black pepper to taste
1 Granny Smith apple - peeled, cored, and cubed
4 cloves garlic, minced
250ml apple juice
1.5 litres chicken stock
nutmeg and sour cream to serve (optional)
Preparation
Prep:40 mins | Cook:1 hour1. Preheat an oven to 190 degrees C. Drizzle the chopped pumpkin with olive oil; mix to coat; sprinkle with salt and pepper and spread it out into a single layer on a baking tray. Roast it in the preheated oven, turning once, until cooked 30 to 40 minutes.
2. Place the bacon in a large pot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate; leave the fat in the pot. Chop the bacon when cool.
3. Place the onion, celery, carrot, bay leaf, curry powder, thyme and salt and pepper in the pot; cook in the bacon fat until the carrots and celery are soft. Mix in the apples and the cooked pumpkin and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour in the apple juice; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.
4. Puree the soup in small batches in a blender, or use a stick blender in the pot. If using a blender, don't fill the blender more than half-way. Always remove the centre lid piece of a blender when blending hot liquids so the steam can escape. Cover the hole with a dish cloth while blending. Stir the nutmeg and most of the bacon into the soup. Garnish each bowl with 1 tablespoon of sour cream (if desired) and some of the bacon pieces to serve.