Creamy Curried Pumpkin & Bacon Soup

Creamy Curried Pumpkin & Bacon Soup

  • 1/2 small green skinned buttercup pumpkin
  • 1 red onion
  • 1 1/2 teaspoons curry powder
  • 150gms bacon or 6 slices streaky bacon 
  • salt and pepper to taste
  • 200ml cream 

Place cubed pumpkin and sliced onion into a pot, add water and boil for approx 15 mins, until soft and tender.  Grill bacon, once cooked chop up into small pieces.  When pumpkin and onion are cooked, drain (put aside pumpkin water) and put into a blender, add in the bacon, s&p and cream. Should be thick, put back into pot and add desired amount of the pumpkin water until you get the consistency you like, heat through and serve!

Serves: 2

Nutritional Info: (per serve)
Calories: 606
Fat: 50
Carbs: 27
Fiber: 5
Protein: 18

Soup is back on the menu for me, my braces have just been adjusted again so enter very sore mouth and limited eating ability.  This soup is incredible and primal!
Here’s a picture of my braces! 5 months and they are looking very straight, very exciting and worth the pain that I’ve gone through and am currently going through, I still have 9 months to go, the bottom have a wee way to go.