Roasted pumpkin, bacon and tomato chilli soup

Roasted pumpkin soup

I may have just invented my favourite soup yet! Roasted pumpkin soup but with some great additions that make it totally wow.

I had a pumpkin leftover from Halloween that needed using up so I decided to cut it into pieces and roast it whilst I thought about what to do. In all honesty I’m not a huge fan of pumpkin as it is sweet so I started to come up with ideas on how to use my it. I needed savoury so decided on bacon and just as it was about to whizz in the machine I had the brainwave of adding some of Anjum Anand fabulous chutnis from The Spice Tailor range. Her Tomato, garlic and chilli chutney would add just the right oomph to my soup.

It did. I am really pleased with how it turned out and added a few black pepper croutons to the top before serving.

Roasted pumpkin, bacon and tomato chilli soup.

Roasted pumpkin, bacon and tomato chilli soup
A delicious spicy hot soup to warm you in the cold autumn and winter
Recipe type: soup
Cuisine: British
  • 1 large pumpkin
  • oil spray
  • 3 cloves of garlic
  • 300g chopped bacon - fried
  • 1.5 l chicken stock
  • 1 tbsp tomato, garlic and chilli chutni (The Spice Tailor range)
  1. Cut the pumpkin in half, half again and then quarters. Scoop out the seeds and pith, place the slices in a roasting tin and spray with oil, add a few peeled cloves of garlic to the pan, place in a hot oven (180C) and roast for half an hour.
  2. Allow to cool.
  3. Cut away the flesh and add to your soup maker. Add all of the other ingredients and switch on the smooth setting.
  4. Once completed the cycle serve with black pepper croutons.
  5. If not using a soup maker, add all the ingredients to a pan and simmer for 20 minutes. Blitz and serve
roasted pumpkin soup

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