Delicious pumpkin, pear and bacon soup

I’ve always enjoyed winter soups and a classic in my house is pumpkin soup. There’s something to be said for the blend of spices — or is it just the nutmeg? — and the sweetness of the pear. It’s the gentle call of the cooler months to me.

This tasty pumpkin soup recipe is a variation on the soup recipe I make at least once a year during autumn and winter. Pears add a sweetness, while the crispy bacon gives a touch of salty crunch to this creamy, full-bodied soup — a nice contrast.

How much stock you use will depend on two things: how moist the pumpkin is and how thick you like your soup to be. Be sure to give your soup enough time to cool before you blend it though. There’s nothing worse than hot soup flying around the kitchen!

Serves 6

Ingredients

• 80g unsalted butter, chopped
• 1 onion, chopped
• 150g bacon, chopped, plus extra 4 thin slices
• 3 pears (I used beurre bosc), 2 cored and chopped, 1 thinly sliced
• 1kg peeled butternut pumpkin, cut into 5cm pieces
• 4 cups (1L) chicken stock
• 1 1/2 tsp red wine vinegar
• 1/3 cup pepitas
• 1/2 bunch sage, leaves picked
• 2 tbsp maple syrup
• 1/2 tsp salt flakes

Method

1. Combine half the butter, onion, bacon and chopped pear in a large saucepan over medium heat. When hot, cook, stirring, for 7-8 minutes or until onion is softened.
2. Add pumpkin and stock, and bring to the boil. Reduce to a simmer and cook for 5-6 minutes or until pumpkin is tender.
3. Working in batches, place mixture in a blender and blitz until smooth. Transfer to a saucepan, stir through vinegar and keep hot over low heat.
4. Meanwhile, place extra bacon in a frying pan over medium-high heat. Cook for 2 minutes each side or until golden. Transfer to a bowl and set aside. Melt remaining 40g butter in pan. Add pepitas and sage, and cook for 2 minutes or until seeds are golden.
5. Use a slotted spoon to transfer pepitas to a plate. When the sage darkens, transfer to a plate using tongs. Add maple syrup, sliced pear and salt flakes to pan. Cook pear for 1-2 minutes each side, or until golden.
6. Divide soup among bowls and top with bacon, pear, sage and pumpkin seeds. Drizzle with pear cooking juices to serve.