There are all kinds of variations of pumpkin soup, but sometimes the only thing that will really hit the spot is the original. The smoothest consistency for this soup can be achieved by using a blender, stab mixer or mouli. This classic pumpkin soup with bacon, potatoes and chicken stock is known to warm up in winter but great at any time of year.
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Ingredients
40 gram butter
1 large brown onion (200g), chopped coarsely
3 bacon rashers (210g), chopped coarsely
1.5 kilogram pumpkin, chopped coarsely
2 large potatoes (600g), chopped coarsely
1.5 litre (6 cups) chicken stock
Method
1. Melt butter in large saucepan; cook onion and bacon, stirring, until onion softens. Stir in pumpkin and potato.
2. Stir in stock, bring to a boil; simmer, uncovered, about 20 minutes or until pumpkin is soft.
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