• 2 kg seeded, cut into 1-inch/2.5 cm chunks, and peeled Squash or pumpkin

  • 1 tablespoon Olive Oil

  • 6 Slices smoky bacon chopped

  • 1 medium Onion

  • 250 ml Cream or milk

  • Salt & Pepper

  • 1 Pinch of Nutmeg

  • 2 tablespoons crème fraiche or sour cream

  • 2 tablespoons chopped chives


  • 1.

    Heat the oven to 400ºF/200ºC.

  • 2.

    Toss the squash chunks with the oil in a roasting pan, and bake until very soft, about an hour.

  • 3.

    Fry the bacon in a soup pot, remove to paper towel to drain, then crumble and set aside.

  • 4.

    In the same pot, with a spoonful of the bacon fat left in, gently sauté the onion until translucent.

  • 5.

    When the squash chunks are cooked, add them to the pot with a little water or stock.

  • 6.

    Purée with a hand-held blender, adding more water if needed to make a thick soup.

  • 7.

    Stir in the cream, heat gently, taste, and season with salt, pepper, and nutmeg.

  • 8.

    Ladle the soup into bowls.

  • 9.

    Put a dollop of sour cream in each, sprinkle with the bacon and chives, grind over a little black pepper, and serve.

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Posted by LissaReport
Magnificent pumpkin soup! It was the perfect evening meal for the wintery Sunday we just had.