Ingredients
- 750g bacon bones, cut into smaller pieces
- 2 carrots, chopped
- 2 celery sticks, chopped
- 1 brown onion, chopped
- 6 black peppercorns
- Sprig fresh thyme
- 10 cups water
- 1 tablespoon olive oil
- 1 brown onion, extra, chopped
- 2 garlic cloves, crushed
- 1.5kg pumpkin, peeled and deseeded, cut into 2cm pieces
- Sour cream & chopped fresh chives, to serve
Method
- Step 1Place bacon bones, carrots, celery, onion, peppercorns, thyme and water in a stockpot. Cover and bring to the boil. Reduce heat and simmer, partially covered, for 1 1/2 hours or until the meat starts to fall off the bones. Remove ribs and set aside to cool slightly. Strain the stock. Remove the meat from the bones and shred. Set aside.
- Step 2Heat oil in a large saucepan over medium heat. Add extra onion and garlic. Cook, stirring occasionally, for 7-8 minutes or until onion softens. Add pumpkin and 4 cups of the stock. Freeze remaining stock for another use. Cover and bring to a simmer. Simmer, partially covered, for 25-30 minutes or until the pumpkin is very tender. Set aside to cool slightly.
- Step 3Process soup in a food processor or blender in batches. Return to the pan. Season with salt and pepper. Add shredded bacon. Stir over low heat for 3-5 minutes or until warmed through. Serve topped with sour cream and chives.
- Heart friendly
- Low cholesterol
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
621 kj
Energy
4g
Fat Total
9g
Fibre
4g
Protein
34.85mg
Sodium
18g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
- Author: Alison Roberts
- Image credit: Ian Wallace
- Publication: Fresh Living
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