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Roasted pumpkin and apple soup with goat's cheese and bacon

  • 0:10 Prep
  • 0:35 Cook
  • 4 Servings


  • 1kg pumpkin, peeled, seeds removed, cut into 3cm pieces
  • 1 teaspoon cumin seeds
  • 3 teaspoons chopped sage leaves
  • 70ml olive oil
  • 2 Granny Smith apples, peeled, cored, cut into 3cm pieces
  • 250g rindless bacon rashers, chopped
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 1.25L (5 cups) Massel chicken style liquid stock
  • 120g goat's cheese
  • Lightly toasted pumpkin seeds (pepitas), to serve


  • 1
    Preheat the oven to 180C and line a baking tray with baking paper.
  • 2
    Place the pumpkin, cumin, sage and 2 tablespoons oil in a large bowl and season, then toss to combine. Tip onto the tray, arrange in a single layer and roast for 10-15 minutes. Add apple and cook for a further 10 minutes or until tender.
  • 3
    Meanwhile, heat another 2 teaspoons oil in a frypan over medium heat. Add bacon and cook, stirring, for 5 minutes or until golden. Set aside to drain on paper towel.
  • 4
    Heat the remaining 1 tablespoon oil in the frypan. Add the onion, garlic and a pinch of salt, then cook, stirring, for 3-4 minutes until softened.
  • 5
    Transfer to a blender with pumpkin mixture, 2 cups (500ml) stock and half the cheese, then whiz until smooth. Return to pan with remaining 3 cups (750ml) stock. Cook over medium heat for 15-20 minutes until reduced slightly. Season.
  • 6
    To serve, sprinkle bacon, seeds and remaining goat’s cheese over soup.

Source: taste.com.au


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