equipment

  • 1 pan
  • 1 casserole
  • 1 blender stick

ingredients

  • 2 kg peeled butternut pumpkin seedless chopped
  • 2 big brown chopped onion
  • 4 chopped carrot
  • 4 half trimmed, chopped slices of bacon
  • 4 Sebago potatoes peeled chopped
  • 2 peeled parsnips chopped
  • 1/2 teaspoon nutmeg
  • 2 L chicken broth (liquid)
  • 2 teaspoons of olive oil
  • 2 half of sliced ​​bacon trimmed, finely chopped
  • 2 tablespoons cream pure
  • 1 fresh chives to serve *

Method

  • STEP 1 Place pumpkin, onion, carrot, bacon, potatoes, parsnips, nutmeg and the broth in a large saucepan on fire high. Cover. Bring to the boil. Reduce heat. Simmer for 40 minutes or until vegetables are tender. Remove from heat. Stand for 5 minutes.
  • STEP 2 Meanwhile, heat oil in a skillet over medium-high heat. Cook extra bacon for 4 to 5 minutes or until golden brown and crisp. Transfer to a plate lined with a paper towel.
  • STEP 3 Using a stick blender, blend the soup until smooth. Season with salt and pepper. Serve the soup drizzled with cream and sprinkled with bacon and chives.

Nutrition Facts

1210 kJ Energy 7 g Total Fat, 3 g saturated fat, 44 g total carbohydrates, 14 g proteins, 8 g Dietary Fibre, 1676 mg of sodium, 24 mg Cholesterol

Notes

See the original recipe:

  • Super pumpkin soup

    • COST PER SERVING: $ 2.85