Occasionally on a very hot day in the summer, I will day dream about eating a steaming hot bowl of soup on a cold winters day. Let’s be honest, it never really gets that hot in the UK. Especially in comparison to other countries in the world.
In the past, when we have had a rare month or maybe two of hot weather, I will often sit and ponder how nice it would be to snuggle in a big baggy jumper and comfy bottoms eating soup. Well now winter is finally on its way and this is one soup I will be dreaming about next summer. It was super tasty and perfect for this time of year. It’s one we will be eating again this winter too. Below is a video and recipe for you.
What’s your favourite soup flavour? Let me know in the comments below and please don’t forget to like and follow me.
- Baking trays x 2
- Sharp knife
- Chopping board
- Nutribullet or bullet
- Large saucepan
- Bacon x 4 – 8 rashers
- Onion x 1
- Garlic x 1
- Ginger x 1 inch piece
- Pumpkin x 250g
- Bone broth or chicken stock x 2 litres
- Butter beans x 2 400g tins
- Coriander x 1 handful
- Salt and pepper to your taste
- Preheat the oven to 180° or gas mark 4.
- Make holes in the pumpkin using the sharp knife.
- When the oven is preheated, put the pumpkin in.
- Cook for around an hour.
- After 30 minutes, peel and cut the onion in half and then cut the halves into quarters.
- Now put these into the oven.
- Put the garlic cloves into the oven with the skins on.
- Peel the skin of the ginger and cut into quarters.
- Put the ginger into the oven as well.
- While the pumpkin is cooking, put the grill onto high.
- Once the pumpkin has cooked, remove from the oven and leave to cool.
- When the pumpkin is completely cooled, cut open the top.
- Scoop out the seeds with the spoon.
- Then scoop out the flesh and measure 125g of pumpkin.
- Put the rest of the pumpkin into the freezer for another occasion.
- Peel the garlic as well.
- Line a baking tray with grease proof paper and place the bacon rashers on.
- Cook the bacon until the fat starts to turn golden brown.
- Then remove and leave to cool.
- Once the bacon is cool, slice the bacon into 1 centimetre pieces.
- Now blend all of the ingredients together.
- If using a nutribullet, it would be best to blend the ingredients in four parts.
- Put half a tin of the butter beans into the nutribullet cup.
- Add in a quarter of the bacon, a quarter of the pumpkin, onion, garlic, ginger and coriander.
- Then finally pour in about 500 mls of the bone broth or chicken stock.
- Put the lid on and blend these ingredients until smooth.
- Pour the mixture into the large saucepan.
- Repeat this process until all the ingredients have been blended and put into the saucepan.
- Heat the soup through on the hob.
- Add salt and pepper to your tastes.
- Then serve with cheesy toast or my Chickpea Flour Wraps and enjoy.
Bacon, Pumpkin and Coriander Soup was delicious and my husband Howard and son Ted ate the lot. They ate their soup with cheesy toast and I had mine with a Chickpea Flour Wrap. The leftovers I ate for lunch the next day. All of the ingredients are freezable so you could make a big batch and freeze for another occasion. However you decide to eat this soup, as always, please enjoy. Thank you xxx