|
|
|
2 large onions peeled and chopped 650g (1.5 lbs) pumpkin peeled and diced. 1 teasp fresh thyme leaves 500ml (1 pt) milk 500ml(1 pt) chicken stock Seasoning 3 &endash;4 rashers of smoky bacon Chopped
parsley * Melt the butter in a large saucepan, add the onion and, simmer to soften. * Stir in the pumpkin, and sauté for 5 minutes. * Stir in the thyme, seasoning and stock brings to the boil, reduce the heat and simmer for 25 minutes. * Transfer to the food processor and blend to give a smooth puree, return to the pan add the milk and heat through. * Grill the bacon until crisp and chop into small pieces. *
Spoon the
soup into warmed soup cups sprinkle the bacon bits and
parsley on top and serve with crusty bread. |
Pumpkin
Soup