Bacon bones adds amazing flavour to the soup base.
Soup is delicious served fresh, but can be frozen for future use.
Pumpkin & Bacon Soup
750g bacon bones, cut into smaller pieces
2 carrots, chopped
2 celery sticks, chopped
1 brown onion, chopped
6 black peppercorns
Sprig fresh thyme
10 cups water
1T olive oil
1 brown onion, extra, chopped
2 garlic cloves, crushed
1½kg pumpkin, peeled and de-seeded, cut into 2cm pieces
Sour cream & chopped fresh chives, to serve
Using a stockpot place bacon bones, carrots, celery, onion, peppercorns, thyme and water. Cover and bring to the boil.
Reduce heat and simmer, partially covered, for 1 ½ hours or until the meat starts to fall off the bones.
Remove bones and set aside to cool slightly. Strain the stock. Remove the meat from the bones and shred. Set aside.
Heat oil in a large saucepan over medium heat. Add extra onion and garlic. Cook, stirring occasionally, for 7-8 minutes or until onion softens. Add pumpkin and 4 cups of the stock. (Freeze remaining stock for another use.)
Simmer, partially covered, for 25-30 minutes or until the pumpkin is very tender. Set aside to cool slightly.
Blend soup in a food processor to desired texture/thickness in batches. Return to the pan.
Season with salt and pepper. Add shredded bacon. Stir over low heat for 3-5 minutes or until warmed through. Serve topped with sour cream and chives.