Spicy curry, smoked bacon pumpkin soup

Sweet and smoky, with a nice hit of spice

Submitted by Christie Williams

Spicy curry, smoked bacon pumpkin soup

Sweet and smoky, with a nice hit of spice
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Prep Time 20 mins
Cook Time 5 hrs
Total Time 5 hrs 20 mins

Ingredients
 

  • 1/2 very large Kent pumpkin - small cubes
  • 2 large onions - sliced thinly
  • 4 very large potatoes - small cubes
  • 2 L beef stock
  • 2 large tablespoons minced garlic
  • 1 - 1/2 tablespoons keens curry powder
  • 1-1/2 tablespoons Clive’s of India curry powder
  • 1/4 teaspoon chilli powder
  • Salt and pepper to taste
  • 8 smoked bacon bones

Instructions
 

  • Add all ingredients together
  • Cook on high, after half cooked take bacon bones out and blend until smooth
  • Take as much meat off bones and shred with forks, then add to soup and mix through
  • Add bones back to soup and take out when ready to serve

Notes

  • Serve with cream (optional)
  • Cook on high for 5hrs, don’t forget to taste
Tried this recipe?Let us know how it was!

7 thoughts on “Spicy curry, smoked bacon pumpkin soup”

  1. What is the ingredient that should be between the garlic and curry powder, it just says 1 – 1/2 but no ingredient. 🙂

  2. I made this with some substitutions and absolutely loved the outcome – with 11 small leftover tubs in the freezer!

    I used:
    – 2 small butternut pumpkins
    – Malaysian meat curry powder -a hot and red curry powder
    – Fried and diced 6 slices of s/cut bacon instead of the bacon bones
    – Added a teaspoon of red chilli flakes and onion powder

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