Recipe may contain gluten, peanuts, tree nuts, milk and soy.
Pre-chopped veg saves on prep time and bacon adds plenty of flavour to classic pumpkin soup.
2 x 500g packets frozen pumpkin cubes
1L (4 cups) Massel Chicken Style Liquid Stock
80g (1/2 cup) bought diced bacon
70g (1/2 cup) chopped frozen onion
3 tsp ground cumin
Roasted lightly salted chickpeas, to serve
Fresh lemon thyme, to serve
3 Method Steps
Step 1Place the pumpkin(2 x 500g packets frozen pumpkin cubes) and stock (1L (4 cups) Massel Chicken Style Liquid Stock) in a large stockpot over high heat. Cover and bring to the boil. Cook for 4 minutes or until the pumpkin is tender.
Unsure of the quantity needed?
Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!
Step 2Meanwhile, cook the bacon (80g (1/2 cup) bought diced bacon) in a frying pan over medium-high heat for 3 minutes or until starting to crisp. Transfer the bacon to a plate lined with paper towel to drain. Add the onion (70g (1/2 cup) chopped frozen onion) to the pan and cook, stirring, for 2 minutes or until soft. Add the cumin (3 tsp ground cumin) and cook for 30 seconds or until aromatic.
Step 3Remove the pumpkin mixture from the heat. Add the onion mixture and use a stick blender to blend until smooth. Ladle among serving bowls. Crumble the feta (80g feta) on top. Sprinkle with the bacon, chickpeas (Roasted lightly salted chickpeas, to serve) and thyme (Fresh lemon thyme, to serve) to serve.
All quantities above are averages