Pumpkin soup with sour cream and bacon

Recipe from: 4/1/1998 12:00:00 AM
Ingredients 10
Servings 4
Time 15 min

Ingredients

  • 55
    g
    butter
  • 2
    medium onions, sliced
  • 900
    g
    peeled pumpkin pieces
  • 4
    rashers streaky bacon, chopped
  • 5
    ml
    chopped fresh thyme
  • 5
    ml
    brown sugar
  • 600
    ml
    milk
  • 600
    ml
    chicken or vegetable stock
  • 60
    ml
    sour cream
  • crusty bread, to serve
 

Method

40 min
 
Melt the butter in a large saucepan. Add the onions and fry gently for five minutes. Stir in the pumpkin, bacon, thyme and brown sugar and cook for a few minutes more. Add the milk and stock, then cover and leave to simmer for 30 minutes. Purée half of the soup, then pour back into the remaining soup to thicken the mixture. Top each serving with 15 ml sour cream and serve with crusty bread. Serves: 4 Preparation time: 15 minutes Cooking time: 40 minutes
 

Read more on: soup
 

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