Roast bacon and B’bos pumpkin soup
Soup has never been one of my favourites—either to make or to eat. Most of the time it’s bland, too smooth, and reminds me of baby food. That kind of soup doesn’t do it for me.
But since moving out here, I’ve started seeing things differently. We arrived just as the cooler months rolled in, and something about this new life—slower, simpler—made soup start to make a bit more sense. I decided to give it another go, but in my own way. I like cooking with flavour and texture, and I wasn’t about to make some watery purée pretending to be a meal.
We found some great produce at a small local farm stall just outside our dorpie, run by a local family. They only sell what’s grown in the area, and we picked up a solid, good-looking pumpkin along with a few other bits. Cooking with local, seasonal ingredients just feels right out here.
So I made a soup—simple, hearty, full of flavour—and honestly, it’s one of the best I’ve had.
It reminded me that good food doesn’t have to be fancy. It just needs to be real.
Chef’s tip: Toasted cheese sarmie on the side. Trust me—it makes the whole thing.
Roast bacon & B’Bos pumpkin soup
Serves 4–6
A smoky, creamy soup layered with the deep flavour of bacon strips roasted right on top of the baked pumpkin. Finished with toasted pumpkin seeds and fresh herbs for texture and brightness. Served with a golden cheese toastie on the side—an absolute game-changer.
Ingredients:
700g pumpkin, cubed
1 tsp ground cumin
1 tbsp paprika
1 tsp fennel seeds
Salt and freshly cracked black pepper, to taste
60ml olive oil
60g salted butter
4 garlic cloves
1 packet of good quality streaky bacon
1 cup plain yoghurt
10ml milk
Pumpkin soup:
Preheat oven to 190°C (374°F).
In a large baking dish, combine pumpkin, cumin, paprika, fennel seeds, salt, pepper, olive oil, butter, and garlic.
Roast for 30 minutes or until pumpkin is soft.
Lay the strips of bacon on a cooling rack over the pumpkin and roast until the bacon is crispy. Set is aside to cool slightly and chop into crispy bits for garnish.
In a blender, add roasted vegetables, yoghurt, and milk. Season to taste.
Blend for 5 minutes or until smooth.
Cheese toasties
Ingredients:
