I love Pumpkins, not just in the Fall, but all year round. They are beautiful, colorful, and HEALTHY too. Not just that, you can carve them for Halloween and make some jack-o-lantern decoration.
Sometime in September, I went to visit a Filipina friend here in Switzerland who has a pumpkin farm. I was overwhelmed with the various ways you can use a pumpkin with. She sells the edible ones and she showed me what else she can do with those that usually gets rejected in the market. She makes Halloween decorations out of them. Small ones, big, she transforms them into little scary pieces the kids will surely enjoy! She also makes the others into table centerpieces or box them as gifts.
Back to my kitchen….
The weather has been very cold recently. No doubt, Fall season is around the corner. It’s always gloomy, gray, and bitterly cold. In times like this, sitting in the sofa, fully covered with cozy blanket is not enough to warm yourself up. You need a good heaping helping of your favorite soup. Nothing compares to the warmth in your hands on a wintry day (queue in Game of Thrones marathon song).
In the Fall, pumpkins are my go-to vegetables. They are in abundance and I can kill them in several ways in my kitchen. I can have it roasted, sauteed, stewed, pureed, or added to my favorite curry recipe. Today, I am making my pumpkin soup blended with some creamy coconut milk and sprinkled with smoky and crispy bacon.
“Nothing beats the smell
of bacon and onions together”
It may sound fancy but this dish is super easy to put together. You have a choice of using any store bought cream, evaporated milk, or fully flavored vegetable stock. A lot of people roast their pumpkins before blending it in their soup pots. As for me, I just had my pumpkin sauteed with lots of onions on the side using the fat drippings of my bacon. My gosh, you gotta trust me on this, nothing beats the smell of bacon and onions together. They are bound in lifetime matrimony in my kitchen as it always gives off that unbelievable aroma in most dishes. No kidding!
And of course, to top it all off, if you need to kick the spice up a bit, add a pinch of cayenne pepper. You can thank me later.
Up to the recipe.
- 5 strips bacon
- 750 grams pumpkins ( peeled, deseeded and chopped)
- 1 piece onion
- salt and pepper
- 1 tsp. coriander powder
- 1 liter vegetable stock
- 1/2-1 cup coconut milk
- chopped parsley
- cayenne pepper (optional)
1. In a frying pan, fry the bacon, without oil. I used the bacon fat to sautee the rest of the ingredients. Transfer it in a plate with paper towel. Set aside.
2. For this recipe, I used orange knirps pumpkin. but you can also use any pumpkin suitable for soup recipes.
3. On a separate pot, sautee onion, until translucent and fragrant.
4. Add the pumpkin chunks and saute until the pumpkin gets tender and easy to blend.
5. Add salt and pepper to taste.
6. 1 tsp. coriander powder. Mix well.
7. Add 1 liter of vegetable stock.
8. Bring to boil.
9. Transfer the sauteed pumpkins to a blender. Blend until smooth and creamy.
10. Put back into the pot and add 1/2 cup of coconut milk. Mix well. (You can add more if you want)
12. Cook for 2-3 minutes.
13. Sprinkle some parsley and the bacon.
14. Serve immediately
15. Add cayenne pepper if necessary.