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Squash, Pear & Bacon Soup

Squash, Pear & Bacon Soup

Ingredients (Serves 6)                                                                                 

80g unsalted butter, chopped

1 onion, chopped

150g bacon, chopped, plus extra 4 thin slices

3 pears, 2 cored and chopped, 1 thinly sliced

1kg peeled pumpkin or butternut squash, cut into 5cm pieces, seeds reserved

4 cups chicken stock

1.5 tsp red wine vinegar

1/2 bunch sage, leaves picked

2 tblsp maple syrup



  • Combine half the butter, onion, bacon and chopped pear in a large saucepan over medium heat, When hot, cook, stirring for 8 minutes or until onion is softened
  • Add pumpkin/squash and stock and bring to the boil. Reduce to simmer and cook for 6 minutes or until squash is tender. Working in batches, place mixture in a blender and whizz until smooth. Transfer to a saucepan, stir through vinegar and keep hot over low heat
  • Meanwhile place extra bacon in a frying pan over medium-high heat. Cook for 2 minutes each side or until golden. Transfer to a bowl and set aside. Melt remaining 40g butter in pan. Add reserved pumpkin seeds and sage, cook for 2 minutes or until seeds are golden.
  • Using a slotted spoon, transfer seeds to a plate. When sage darkens, transfer to a plate using tongs. Add maple syrup, sliced pear and 1/2 tsp salt flakes to pan. Cook pear for 1.5-2 minutes each side or until golden
  • Divide soup among bowls and top with bacon, pear, sage and pumpkin seeds. Drizzle with pear cooking juices to serve

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