souper douper

The other day I bought a rather bland butternut pumpkin. We had a little of it roasted with our beef on Sunday night, but it was immensely unsatisfying. So today, as I nearly froze to death, I thought I might as well make some pumpkin soup with the stuff.

To up the taste factor I sauteed a brown onion in olive oil until translucent, then I added a diced slice of Spring Hill Free-range bacon {from the farmer's markets - if you ever see Spring Hill meat please buy it - and not just because it's from my favourite holiday house in Burrawang!}. Then I diced the pumpkin and a peeled potato, threw them in for a few minutes then added a litre of chicken stock and a good amount of ground black pepper.

This simmered for around 30 minutes and then I popped in the stick blender to puree it all and that's it. No cream, no milk, but the tastiest, creamiest pumpkin soup ever. {I reckon it's the bacon that made the difference - everything tastes better with bacon...}