Nothing makes you feel better than a steaming bowl of hot pumpkin soup, made with fresh ingredients from the Market. Leave out the bacon and use vegetable stock for a vegetarian version.
20 grams butter (Curds and Whey, Shop 12-13, Dairy Hall)
olive oil (Diane’s Delights, Shop 43-46, Dairy Hall)
1 onion, peeled and finely diced (Vic Market Organics, Stall 56, I Shed)
2 cloves garlic, crushed( Vic Market Organics, Stall 56, I Shed)
1kg chopped and seeded Jap or Queensland Blue pumpkin (Vic Market Organics, Stall 56, I Shed)
1 litre chicken or vegetable stock (Corner Chicken Shop, 87-89 Dairy Hall)
salt flakes, cracked black pepper (Diane’s Delights, Shop 43-46, Dairy Hall)
150ml cream (Curds and Whey, Shop 12-13, Dairy Hall)
50 grams bacon, diced (The Polish Deli, Shop 5-6, Dairy Hall)
Place butter and a drizzle of olive oil in a saucepan over medium heat.
Add onion and garlic, put the lid on, and cook until the onions are soft and translucent.
Add pumpkin chunks and stir to combine.
Pour in enough stock to cover pumpkin by 1.5cm. Season well with salt and pepper.
Simmer for 15 to 20 minutes, or until pumpkin is very tender.
Meanwhile, fry the diced bacon in a little olive oil until crispy.
Allow the soup to cool slightly, then blend to a puree using a stick blender. (If the soup is too thick, add some more chicken stock or water.)
Stir in the cream.
To serve, ladle the soup into bowls, and top with the crispy bacon bits.