Pumpkin and bacon soup

Submitted by Greg Mofflin

Pumpkin and bacon soup

No ratings yet
Serving: 4
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4


  • 1/2 Butternut pumpkin
  • 1 small sweet potato
  • 500 ml water.
  • 1 tsp garlic granules
  • 1/2 tsp sweet paprika
  • 1 tsp mild curry powder
  • 1/2 tsp mixed herbs
  • 2 tsp chicken stock powder
  • 2 rashers bacon diced
  • Sour cream to taste.


  • Peel and prepare sweet potato and pumpkin.
  • Place all ingredients except bacon and Sour cream into slow cooker bowl,
  • Add enough water to not quite cover contents.
  • Cook on high for 3-4 hours or until veggies are cooked.
  • When cooked, remove about half of the liquid and set aside.
  • Blitz the soup, slowly adding sufficient liquid until smooth and a desired consistency.
  • Fry off bacon pieces until crispy, drain and add to soup.
  • Sour cream can be added to soup or to individual serving.


  • I used small portions to fit the 2.5L Westinghouse double pot slow cooker
  • Ingredients can be altered and quantities increased / decreased to taste.
  • I add the Sour cream to individual serving as my wife is not a fan.
  • Keeps well in fridge for a few days.
  • Don't forget the crusty bread.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top