Delicious Pumpkin and Carrot Soup (with bacon)!
Pumpkin season is in full force and it’s time to get our hands into this delicious fruit! Many people anxiously await pumpkin season because they get to go out to the pumpkin patches and pick pumpkins, but once they’re at the farm, they don’t know what to get other than carving pumpkins. Pumpkins taste great and are packed with vitamins and good stuff, plus there are many great ways to eat pumpkin. So before you go out pumpkin picking, make sure you know what you’re getting and try this delicious recipe.
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Pumpkin and Carrot Soup with Crispy Pancetta and Fried Sage
Ingredients
Serves 6
2 lbs pumpkin, peeled, deseeded, cut into ½-inch pieces
1 lb carrots, peeled, cut into ½-inch pieces
4 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, crushed
1 tablespoon mustard seeds
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
4 cupsvegetable stock
2 cupswater
Salt and pepper to taste
6 oz. pancetta, diced (if you can’t find pancetta, use good-quality bacon)
Handful sage leaves
