Curried Pumpkin Soup With Bacon

Curried Pumpkin Soup With Bacon
This delicious soup will warm you up on a cold winter's night. The aroma of the curry cooking will tempt you and you'll get a nice after glow of flavour and heat afterwards. For a vegetarian version, hold the bacon.
Cuisine: Cape Malay Curry
Recipe type: Lunch, Dinner
Serves: 2
Prep time: 
Cook time: 
Total time: 
  • ¼ pumpkin peeled & roughly diced
  • 2 tbsp butter
  • 1 red onion peeled & sliced
  • 300g bacon rashers roughly sliced
  • 2 cloves garlic crushed
  • 1 tbsp chicken stock powder
  • ½ tbsp Afrikoz Spices SOUTH blend
  • ½ tbsp fresh rosemary chopped
  • Salt & pepper
  • 2 fresh rosemary sprigs
  • Sour cream
  1. Cook the pumpkin in a pot of boiling water until tender (about 10-15 minutes).
  2. When cooked, drain the pumpkin reserving the hot liquid.
  3. Mash the pumpkin roughly in the pot.
  4. Add the chicken stock powder to the reserved liquid & stir.
  5. Add the butter to a hot fry pan and throw in the onions & garlic. (You can do this towards the end of the pumpkin cooking time).
  6. Toss for a few minutes then add the bacon & Afrikoz Spices SOUTH blend.
  7. Toss until caramelised & cooked through. (If it doesn't have a yellow look about it, feel free to 'sprinkle' a little more Afrikoz Spices SOUTH blend on. But don't go overboard unless you want a fiery hot soup!)
  8. Add to the pot of pumpkin & stir.
  9. Taste & grind salt & pepper into the soup to your liking.
  10. Add enough chicken stock liquid to the pot to be able to get a medium consistency.
  11. Using a hand stick blender, whizz the soup mixture until it's fairly smooth. (I like it to have a bit of texture, so I don't make it reaaalllly smooth.)
  12. Add the chopped rosemary to the soup.
  13. Keep adding more chicken stock & stir until you get the desired consistency that you like.
  14. Once it's hot, remove from the heat & serve in bowls.
  15. Top with a generous dollop of sour cream & garnish with a rosemary sprig.
  16. Serve with a toasted roll slathered in butter!
My husband kept saying "Yum" after every other mouthful, so that's always a good recommendation! 😉 This recipe made enough for 2 people with 1 bowl left over for lunch the next day.