"We had an amazing time. Thanks for all the inspiration."
Frits & Netty Schmidt
November 2015

Walnut Grove Recipes

Roasted Pumpkin & Smoked Bacon Soup

Serves 6

  • 1 medium sized pumpkin, around 1kg
  • 2 medium onions, sliced
  • 4 cloves of garlic, chopped
  • 200g smoked bacon lardons (strips of bacon)
  • 1 litre chicken stock
  • 2 tbs olive oil
  • 1 tbs chopped thyme
  • 3 tbs chopped parsley
  • 3 heaped tbsp crème fraîche
  • salt & pepper
  • knob of butter


1. Using a sharp knife, peel the skin off the pumpkin, chop in half and remove seeds, (set aside to use) then cut each half into 8 small chunks. Place on a roasting tray, drizzle with olive oil, season with salt & pepper and roast in the oven at 180°C for 30 to 40 minutes until golden and cooked.

2. Wash the pumpkin seeds in a bowl of water, the flesh will come away easily, leaving just the seeds. Lay on a couple of paper towels to dry, then fry gently in a little olive oil for a minute or so, and then transfer to oven to roast in a low oven, around 140°C until lightly coloure; around 20 to 30 minutes, but keep an eye on them! Set aside for garnish.

3. Sweat the onions in a heavy based saucepan with a knob of butter and a tbs olive oil until soft but not coloured. Add chopped garlic, thyme and smoked bacon to the onions and cook until the bacon begins to crisp.

4. Add the roasted pumpkin and chicken stock, bring to the boil and then cook for 10 minutes over a medium heat. Tranfer to a blender and liquidise until smooth, then pass through a sieve and season with salt & pepper.

5. Wash parsley and finely chop, mix into the crème fraîche for the garnish. To serve, ladle into serving bowls and top with crème fraîche and roasted pumpkin seeds.

Serving Suggestions

Makes a great lunch, or use a smaller portion for a starter. Serve with fresh crusty bread & butter, or warm focaccia bread. If you want to vary the flavour a little you could add a tablespoon of curry powder at the same time you add the bacon.

Advanced Preparation

Can be made the day before using, and will keep in the fridge in a covered container for 3 to 4 days.

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