1 large pumpkin
1 tsp chicken stock powder
1 tsp vegetable stock powder
1 tsp curry powder
300g bacon, chopped
1/2 onion, finely diced
1. Peel and chop the pumpkin; place in a large pot with enough water to just cover the pumpkin. Add chicken stock, vegetable stock, curry powder and bring to the boil; then simmer until pumpkin is soft and mushy.
2. While the pumpkin is cooking fry the bacon with onion in a little bit of butter until nicely brown. Add to the soup.
3. When soup has cooked, mash lightly in own juices. Blend with a hand blender to make a smooth thick soup. Add cream or milk if desired.
Note: Instead of draining excess water; if there is too much, simmer with the lid off until it evaporates a bit. This helps keep the flavour.
Recipe Submitted by PuRe_InNoCeNcE