This week I made a simple butternut pumpkin soup, and it was one of the best soups I’ve ever had. The secret to this humble concoction was making a broth from smoked bacon bones. Yummo! It just gives the soup a beautiful smokey flavour. I made my broth in my pressure cooker, so it only took two hours. You can also cook it very slowly over 24 hours in a slow cooker until the bones are falling apart.
For the rest of the soup; I just roast all the vegetables until they are really cooked; the onions and garlic are almost blackened and the pumpkin and sweet potato are sticky and caramelised. Butternut pumpkins are everywhere at the moment, so this is definitely a great way to use them up!
Pumpkin and Sweet Potato Soup
Serves 4 – 6
- 1kg smoked bacon bones
- 4L water
- 1 butternut pumpkin, roughly chopped
- 1 medium sweet potato, roughly chopped
- 2 brown onions, quartered
- 1 small head garlic, cut in half across the cloves
- Pinch of ground cumin, coriander and ginger
- Salt and pepper to taste
Prepare the smoked bacon broth in advance; combine the smoked bacon bones and water together in a slow cooker/pressure cooker (see above).
Preheat the oven to 200C
Arrange the pumpkin, sweet potato, onion and garlic on a roasting tray and sprinkle with the spices. Roast for 30 – 40 minutes or until the pumpkin and sweet potato are cooked through and starting to go black on the edges.
Combine all the roast veggies in a pot and blitz with a stick blender. Slowly incorporate the broth until you reach your desired thickness. You may not use all of the broth, so you can keep some aside to make a different vegetable soup (like cauliflower and leek). Season with salt and pepper to taste.