Roasted Pumpkin & Apple Soup with Goat's Cheese and Bacon

by Katie Quinn Davies




You'll need

  • 1kg pumpkin, peeled, seeds removed, cut into 3cm pieces
  • 1 tsp cumin seeds
  • 3 tsp chopped sage leaves
  • 70ml olive oil
  • 2 granny smith apples, peeled, cored, cut into 3cm pieces
  • 250g rindless free-range bacon rashers, chopped
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 1.25L (5 cups) free-range chicken stock
  • 120g goat’s cheese
  • Lightly toasted pumpkin seeds (pepitas), to serve

Here's how

  1. Preheat the oven to 180˚C and line a baking tray with baking paper.
  2. Place the pumpkin, cumin, sage and 2 tbs 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 tsp 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 tbs 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.

About the Author

Katie Quinn Davies

Katie Quinn Davies ~ originally a native of Dublin, Ireland, now based in Sydney, Australia, works as a freelance commercial photographer specialising in food and lifestyle subjects with a strong focus on the former. She also is a cookbook author and recipe writer and is a regular contributor to... Read Full Bio

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