Hokkaido Pumpkin, Bacon and Crouton Soup

The temperature outside is dropping more and more each day, the nights are getting frosty, and so we come to realise that the autumn is nearing its end, and winter is coming (Ned Stark was right after all). However, this shouldn’t sadden us at all as this season has its own beauty and wondrous moments. The air is filling with the perfume of mist and cinnamon, the glow of coruscating lights and Christmas carols can be heard from everywhere. And when the fluffy snow starts to fall and everyone is returning to the comfort of their cosy homes, their souls are warming up and filling with joy and peace. The only thing that is missing to complete the picture is something to warm up the tummy as well, and one of the best solutions is a wonderful Hokkaido Pumpkin, Bacon and Crouton Soup.

We call it a Christmas Soup as it contains so many of the traditional Christmas spices such as cinnamon, nutmeg and cloves. And in order to conclude the bouquet of flavours, we will sprinkle this flavoursome goodness with fried bacon and croutons. A fairytale like creamy potato soup to finish a  frosty winter day.

Pumpkin, Bacon and Crouton Soup Ingredients:

• 1 kg potatoes
• 850 g Hokkaido pumpkin
• 300 ml single cream
• 20 g butter
• 1 large onion
• 1.5 vegetable stock cubes
• 1 ½ tsp salt
• ½ tsp black pepper
• ½ tsp coriander
• ½ tsp cinnamon
• ½ tsp cloves
• ½ tsp curry powder
• ½ tsp nutmeg
• Optional: 100 g bacon cubes ; 2 slices old bread, cut into small cubes; ½ tsp savory herb

Preparation:

1. Wash and peel the potatoes. Cut them into cubes.
2. Remove the pumpkin stem. Cut it in half and remove the seeds, then cut it into small pieces.
3. Cut the onion into cubes.
4. Put the butter into a big saucepan and fry the onions until soft.
5. Add in the potatoes and Hokkaido pumpkin and fry for a few minutes. Add the vegetable stock cubes and 1.5 litre hot water and leave it so simmer over medium heat for half an hour, until the potatoes are soft.
6. Add in all spices and single cream, and puree everything. Leave it to simmer for 5-6 more minutes.
7. Place the bacon cubes into a frying pan and fry over high heat. Transfer the bacon onto a plate. In the same pan, fry the bread cubes for a few minutes and sprinkle them with the savory herb.
8. Pour the soup into bowls and sprinkle with bacon cubes and croutons.

Bon appetit!

Tip: You can replace the Hokkaido pumpkin with Butternut Squash.