Grannydragon's Pumpkin And Bacon Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 lbs pumpkin, peeled, seeded and cut to 2 inch chunks
• 1 medium onion, chopped
• 1 1/2 cups carrots, diced
• 1 stalk celery, diced
• 1 tablespoon sunflower oil
• 2 teaspoons curry powder
• 1 tablespoon flour (i use gluten-free rice flour)
• 4 cups chicken stock
• 1/2 lb bacon, diced
• salt and pepper

Recipe

• 1 combine pumpkin, onion, carrot and celery in large soup pot with oil.
• 2 stir and fry 5 minutes.
• 3 stir in curry powder and cook 1 minute more.
• 4 add flour and stir.
• 5 remove pot from heat and stir in stock.
• 6 puree with a wand blender or food processor at this point. return to the soup pot if using the food processor.
• 7 fry chopped bacon 3 to 4 minutes in separate pan, stirring constantly, until crisp. remove bacon with slotted spoon to the soup pot. save bacon fat of another use.
• 8 taste soup to adjust seasoning.
• 9 bring to the boil, reduce heat to simmer.
• 10 simmer 5 minutes, stirring.
• 11 serve soup in bowls. may garnish with roasted pumpkin sees and freshly grated nutmeg.