This is not a traditional soup recipe as I have just added things I had, as I decided at the last minute that I needed warming up, and wanted a bowl of soup before my dinner.
It turned out to be a meal in itself and I have combined home made vegetable soup that I had in the freezer (if you do not have home made soup, you could use stock but it will not be as healthy or as good) with the vegetables and added some cumin, as well as crumbled bacon pieces.
Ingredients 350 g peeled potatoes
600 g pumpkin, peeled
2 cups home made soup
Stock to almost cover vegetables (if needed)
120g peeled carrot
½ - 1 tsp cumin
3 shallots, chopped
3 rashers shortcut bacon
Dukkah for serving (optional)
Pepitos for serving (optional)
Peel the potatoes and pumpkin, and chop into pieces.
Peel the carrot and cut into smaller pieces, as this takes longer to cook than the pumpkin or potatoes.
Put it in a large pot with the stock and/or home made soup to almost cover the vegetables.
Bring to the boil, and simmer for about 15 - 20 minutes or until all vegetables are tender.
Meanwhile, chop the bacon and fry till it is brown.
Chop bacon to this size
Take bacon out of the pan and drain on absorbent paper, and add the chopped shallots and garlic clove to the pan with remaining bacon fat.
Cook till the shallots are soft and beginning to brown.
Using a stick blender or processor, blend the soup so there are no pieces left in it.
Add the onion and garlic and blend again -doesnt matter if there are small brown bits from the onion.
Crumble the bacon and add to the soup.
Serve topped with dukkah and/or sprinkle pumpkin seeds (pepitos) on top of each dish, and serve with crusty, buttered bread.