Creamy Pumpkin Soup with Crispy Bacon & Yoghurt

Information

Prep: 10 mins | Cook time: 25 mins | Serves: 4 | Gluten Free

Ingredients list

• 1 white onion, chopped
• ¼ butternut pumpkin, roughly chopped
• 1 small sweet potato, chopped
• 1 carrot, chopped
• 1 white potato, chopped
• 1 knob of ginger (approx. 2 cm piece)
• 1 bay leaf
• 4 cups vegetable stock
• 2 tsp salt
• 1 tsp black pepper
• 1 rasher crispy bacon, crumbled (to serve)
• Greek yoghurt (to serve)

Method

1. In a large pot, add chopped onion, pumpkin, sweet potato, carrot, white potato, and ginger.
2. Pour in vegetable stock and top up with water until the vegetables are fully submerged.
3. Add bay leaf, salt, and pepper. Bring to a gentle simmer.
4. Cook for 20–25 minutes, or until vegetables are tender.
5. Remove the bay leaf and ginger. Blend the soup using a stick blender or carefully in batches in a blender until smooth.
6. Taste and adjust seasoning if needed.

To Serve: Ladle into bowls and top each with a dollop of Greek yoghurt and crumbled crispy bacon Optional: Serve with a toasted cheese sandwich on the side for extra comfort. Notes: Substitute Greek yoghurt with sour cream, cream, or a splash of milk for a different finish. For a vegetarian version, skip the bacon and top with toasted seeds or croutons.