Name: Curried Pumpkin and Bacon Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Easy Dinner
Ingredients: 200 g D’Orsogna Natural Shortcut Bacon, diced; 200 g Pumpkin, peeled, seeded and diced; 2 Large potatoes, peeled and diced; 1 Onion, peeled and diced; 23 cups Chicken Stock (enough to cover the vegetables); 1 tsp Curry powder; 1 tbsp Olive oil; Salt and Pepper, to taste

200 g D’Orsogna Natural Shortcut Bacon, diced

200 g Pumpkin, peeled, seeded and diced

2 Large potatoes, peeled and diced

1 Onion, peeled and diced

23 cups Chicken Stock (enough to cover the vegetables)

1 tsp Curry powder

1 tbsp Olive oil

Salt and Pepper, to taste

Place a large pot over a medium-high heat. Add a small drizzle of oil followed by the D'Orsogna Natural Shortcut Bacon. Cook stirring until the flavours are released. Note: the bacon may start to stick, add a splash of water and scrape the pot. This is ok as it will add flavour to the soup. Remove the cooked bacon from the pot and set aside.

Add the remaining ingredients to the pot. You can leave the curry powder out and add at the end if the younger members of the family don’t like that flavouring. Cook uncovered for about 30 minutes or until the potato and pumpkin and super soft.

Using a stick blender process the soup until smooth. Add the bacon pieces and season to taste.