Creamy Pumpkin and Spinach Soup with Crispy Bacon
Try this Creamy Pumpkin and Spinach Soup with Crispy Bacon recipe, or contribute your own.
- Preparing Time: 20 minutes
- Total Time: 30 minutes
- Served Person: 5
tgsp
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 onion chopped
- 1 x 2kg whole kent or butternut pumpkin washed, peeled, seeded, coarsely chopped
- 2 potatoes peeled and coarsely chopped
- 2 carrots peeled and chopped
- salt to season
- enough water to fill your pot (3/4 full or just covering vegetables)
- 2 tablespoons vegetable stock (i use vegeta)
- 1/2 cup (125ml) low fat/light cream (i use philadelphia cream for cooking)
- 300 g |10oz shortcut bacon divided
- 4 cups baby leaf spinach washed
- extra cream to serve
- Carbohydrate 20.14796 g
- Cholesterol 0 mg
- Fat 0.25084 g
- Fiber 3.45960005092621 g
- Protein 2.87636 g
- Saturated Fat 0.05554 g
- Serving Size 1 1 Serving (156g)
- Sodium 41.788 mg
- Sugar 16.6883599490738 g
- Trans Fat 0.076396 g
- Calories 90 calories
Combine pumpkin, potatoes, carrots and onion in a medium - large sized pot/saucepan with just enough water to cover the vegetables and salt to season. Bring to the boil, reduce heat, and simmer until all vegetables are soft. Add stock powder, stirring, and taste. (Add more salt or stock powder to suit your tastes). Add the spinach leaves, and push them down gently into the hot water until wilted.In another pan, fry ¾ of the bacon until crisp.When bacon is crisp and vegetables are soft, add the cream and bacon to the pot and using a stick-blender or bar mix, blend soup until smooth and lump free. Alternatively, pour ingredients into a blender and blend until smooth.Serve with a drizzle of extra cream and top with remaining bacon.
