Bacon and Pumpkin Soup

Heat 25g of butter in a large pan, then cook the onion for 10 mins to soften. Add about half the bacon bits, cook for 5 mins more, then add the pumpkin, stock and some seasoning. Bring to a simmer, then cover and cook for 40 mins.
Pour the cream into the mixture, then remove from the heat and blend until very smooth with a hand blender. Season to taste.
Fry the rest of the bacon in the remaining butter with a pinch of crushed black peppercorns. When crispy, divide between 4 bowls and pour the soup over the top. Sprinkle with pumpkin seeds and serve with brown bread for dunking.

1 hr

4 serving

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