PaleoAce » Recipes » Starters » Recipe
Spicy Pumpkin Soup Topped With Bacon & Pine Nuts
Ingredients (serves 2):
- 2 pumpkins, seeds removed and flesh scooped out and sliced thinly
- 1 parsnip
- 1 sweet potato
- 1 carrot
- 3 cloves of garlic, minced
- Ginger, thinly chopped
- Chilli, thinly chopped
- Sea salt & black pepper to taste
- Fresh basil leaves
- Coriander seeds (crushed) to taste
- Hot paprika to taste (optional)
- Turmeric (optional)
- 1 litre of chicken stock
- Olive oil
- 8 rashers of bacon
- Pine nuts
How To Make It:
Warm the oven to 180°C. Chop the parsnip, sweet potato and carrot into small pieces. Place in a baking tray, drizzle with olive oil and mix with some salt and pepper before baking for 20 mins at 180°C.
In the meanwhile warm up 2 tablespoons of olive oil in a large pan and stir in the garlic, ginger and chilli. Add the thinly sliced pumpkin flesh with the spices and herbs listed, stirring thoroughly. Add the roasted sweet potato, parsnip and carrot chunks to the pan. Poor in the chicken stock, stirring it all and allow it to simmer over medium heat.
Whilst the soup is simmering, grill some bacon and toast some pine nuts.
Serving Suggestions:
If you prefer a smooth soup whizz it through a liquidizer before serving. Serve with sliced bacon and pine nuts on top. It will look good and taste amazing! Enjoy.
Notes:
Serves four as a starter.