Pumpkin soup with rosemary and bacon recipe

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Pumpkin soup with rosemary and bacon HERO
  • Rating: 4 stars
  • Cost per serving: 0.69
  • 5 mins to prepare and 50 mins to cook Takes: 5 mins to prepare and 50 mins to cook
  • 6 Serves: 6
  • Freezable

Heat the oven to gas 6, 200°C, fan 180°C. Cut the pumpkin or squash into 3cm slices; remove seeds, saving a few for the garnish. Put pumpkin on a baking tray with the onion wedges, garlic and rosemary, and drizzle with oil.

Bake for 20 minutes, then add the pancetta (keep separate in one corner of the baking tray). Bake for a further 20 minutes until the pumpkin is soft inside and brown around the edges.

Reserve the pancetta and rosemary.

Remove the pumpkin skin, then place flesh in a food processor along with the onions and garlic paste squeezed from each clove. Add the stock and milk. Blend until smooth, adding extra milk if needed. Place in a pan, season and heat to taste, and serve with pancetta, pumpkin seeds and rosemary.

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  • 1kg (2lb) pumpkin or 1 large butternut squash, unpeeled
  • 1 onion, cut into wedges
  • 3 cloves garlic, skin on
  • 3 sprigs rosemary
  • oil for drizzling
  • 125g (4oz) pancetta or smoked bacon pieces
  • 400ml (14fl oz) chicken or vegetable stock
  • 250ml (8fl oz) milk
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1 of you five-a-day Each serving contains
  • Calories 155 8%
  • Sugar 5g 6%
  • Fat 11g 16%
  • Saturates 3.5g 18%
  • Salt 1.1g 18%
of an adult's Reference Intake amount. Find out more
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