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)
2 tbs extra olive oil to fry the sage
Heat a stockpot or large saucepan, add the olive oil and saute the onion until soft on a medium heat. Add the bacon bones and pumpkin and the stock. Add enough water to cover the ingredients in the pot.
Bring to the boil and then turn down the heat to low and simmer for approximately 2 hours or until the liquid has reduced by about a third.
Remove the bacon bones and puree with a blender, until smooth. Heat a frypan on a medium heat and add the extra olive oil and fry some sage leaves until crisp to garnish.