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Try this silky pumpkin soup made with sweet pumpkin, smoky bacon, chicken stock and fresh rosemary sprigs. This easy recipe is great for Bonfire Night, or to use up leftover flesh from your hollowed-out pumpkin. Learn how to make pumpkin soup in just a few simple steps. See method
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Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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