The soft, sweet flesh of the Crown Prince pumpkin is best for this silky soup, butternut or onion squash are excellent alternatives
Nutrition and additional info
Nutrition: per serving
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In a huge, heavy-bottomed pan, heat the oil with 25g butter. Add the onion and a pinch of salt and cook on a reduced heat for 10 mins or until soft. Add 60g bacon and cook for a further 5 mins right up until the bacon releases its fat. Then increase the heat to medium, include the pumpkin and stock and season. Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for about forty mins until the pumpkin is soft. Pour in the cream, bring to the boil once again and get rid of from the heat. Set aside some of the liquid, then blend the remaining pumpkin until smooth and velvety, including liquid back into the pan bit by bit as you go (include more liquid if you like it thinner). Strain through a fine sieve, verify the seasoning and set aside.
Melt the remaining butter in a pan more than a high heat and fry the rest of the bacon with black pepper for 5 mins. Divide the bacon among four bowls, reheat the soup and pour above. To serve, sprinkle above the pumpkin seeds and drizzle with maple syrup.