Pumpkin Soup w Crispy Bacon





10 min


45 min


Like 990


  • 2 tbs olive oil
  • 1 large brown onion – peeled and chopped
  • 4 garlic clove – peeled and chopped
  • 2 celery – sliced
  • 2 carrots – sliced
  • 2 bay leaves
  • 2 sprigs of thyme
  • 1 tsp sage
  • 750mls chicken or veg broth
  • 1/2 large pumpkin – trimmed and roughly chopped
  • 200mls coconut cream
  • to taste Sea Salt & Pepper

Here’s how it rolled:

  • Heat the oil on a low/medium heat in a large saucepan
  • Add the onion, garlic, carrots, celery, and herbs and sauté for 5-6 minutes, stirring occasionally
  • Pour in the broth and cook for a further 10 minutes before adding the pumpkin
  • Allow to simmer for 10-15 minutes or until the pumpkin begins to soften
  • Remove from the heat and blitz in a food processor or blender – you may need to do this in batches
  • Return to the saucepan on a low heat
  • Meanwhile put a fry pan on a med/high heat and once hot throw in the bacon
  • Cook for 2-3 minutes on each side or until the fat has rendered and gone crispy
  • Remove from the heat and set aside
  • Once cooled roughly chopped the bacon
  • Remove the soup from the heat
  • Add the coconut cream (optional), fresh parsley and chopped bacon and stir through
  • Season to taste 
  • Enjoy


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