Pumpkin and rosemary soup with bacon ( can be meaty, vegan or veggie)

Veganised from tesco magazine 2010.    I feel that this recipe would benefit from some acidity in the form of a de-glaze of white wine, a drop of balsamic vinegar or a squeeze of lemon, for balance.

1kilo (2lbs) pumpkin

1 onion cut into wedges

3 cloves garlic skin on

2 sprigs rosemary

Low fat cooking spray

125g (4 oz) veggie bacon pieces

400ml veg stock (slightly cooled)

250ml soya milk

1. Preheat oven to gas mark 6 cut the pumpkin into 3 cm slices/ wedges remove the seeds and put to one side.  (you can make spicy pepitos with these later)

Put the pumpkin on a baking tray with the onions, garlic, rosemary spray liberally with low fat cooking spray Bake for 35 mins

add the veggie bacon in one corner of the baking tray alone and cook for 5 mins.  (if you are using real bacon reduce first step baking time to 20mins and cook the bacon  for a further 20minutes rather than 5.

Remove and reserve the pancetta and rosemary.  Remove pumpkin from skin using a spoon to separate the soft flesh from the skin.  Let cool for 15 minutes.  Place the pumpkin flesh along with onions, garlic paste (squeezed out of each clove skin) into a blender add the veg stock and milk season with salt and pepper. Serve with pancetta pieces a sprig of rosemary and pepitas. Recipe to follow. Apparently serves 4-6, I’m sure my husband would disagree


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