The onset of the colder weather makes me want to get out the stockpot again and make some soup. I picked up some organic pumpkin from a farm I go in the Mornington Peninsula and it was the sweetest, brightest orange pumpkin, just gagging to be made into soup. The bacon bones gave this soup a delicious smokiness. The perfect lunch for a dreary day.
- 1 tbs olive oil
- 1 onion finely chopped
- 3 roasted bacon bones (available from your butcher)
- 1/4 large grey pumpkin, skin removed and cut into chunks
- 1 litre homemade chicken stock (if using bought chicken stock make sure it’s salt reduced)
- sage leaves
- 2 tbs extra olive oil to fry the sage