This is an absolute favourite of mine – it’s fantastic as a dinner-party starter, and I always get lots of compliments when I serve it. I had never thought about putting apple in a soup before, but it works really well here with the pumpkin and adds just the right amount of sweetness to contrast with the bacon and spices.
Method
- Preheat the oven to 180°C fan-forced and line two baking trays with baking paper. Scatter the pumpkin seeds on one of the trays and bake for 5 minutes until lightly golden brown.
- In a small, non-stick frying pan, toast the cumin and coriander seeds over low heat for 2–3 minutes or until fragrant. Transfer to a mortar, add the sage and grind to a fine powder with the pestle.
- Place the pumpkin, ground spices and 2 tablespoons of the oil in a large bowl, season and toss to coat. Tip onto the second tray, arrange in a single layer and roast for 30 minutes. Add the apple and cook for a further 20 minutes or until the pumpkin and apple are tender.
- Meanwhile, heat another 2 teaspoons oil in a large frying pan over medium heat. Add the bacon and cook, stirring often, for 5 minutes or until golden. Set aside to drain on paper towel.
- Heat the remaining oil in the frying pan. Add the onion, garlic and a pinch of salt, then cook, stirring, for 3–4 minutes or until softened. Transfer to a blender along with the pumpkin mixture, 2 cups (500 ml) of the stock, half the goat’s cheese and half the bacon, and blend until smooth.
- Tip the pureed pumpkin mixture into a large saucepan, add the remaining stock and cook over medium heat for 8–10 minutes or until reduced slightly, then season.
- To serve, divide the soup among bowls and sprinkle the remaining bacon and goat’s cheese over the top. Finish with a scattering of toasted pumpkin seeds and a grinding of pepper.
Serves 4
1/3 cup (50 g) pumpkin seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon dried sage
1 kg butternut pumpkin (squash), peeled, seeded and cut into 3 cm pieces
70 ml olive oil
sea salt and freshly ground black pepper
2 green apples, peeled, cored and cut into 3 cm pieces
500 g free-range bacon, fat and rind removed, diced
1 onion, chopped
3 cloves garlic, finely chopped
1 litre chicken stock
120 g goat’s cheese
What Katie Ate: At the Weekend