Pumpkin Soup With Cropwell Bishop Stilton & Crispy Bacon
This Pumpkin Soup with Cropwell Bishop Stilton and Crispy Bacon is a perfect blend of autumnal warmth and bold flavours. Sweet pumpkin and hearty potatoes are gently spiced and blended into a silky, rich soup, then topped with crispy bacon and the creamy tang of Cropwell Bishop Blue Stilton. Finished with a sprinkle of fresh chives, this comforting dish is ideal for cosy dinners or an impressive starter for seasonal gatherings. Serves 6
Ingredients
- 1 Tablespoon olive oil
- 1 Large onion, sliced
- 300g Potato, peeled and chopped
- 750g Peeled and chopped pumpkin or
- butternut squash
- 1 Teaspoon ground cinnamon
- 1 Teaspoon ground ginger
- Pinch ground nutmeg
- 900ml Chicken or vegetable stock
- 4 Tablespoons double cream, optional
- Salt and freshly ground black pepper
- 6 Rashers streaky bacon, chopped
- 150g Cropwell Bishop Blue Stilton, crumbled
- 2 Tablespoons freshly chopped chives
Instructions
Step 1:
Cook over a medium heat
Heat the oil in a large saucepan, add the onion and cook over a medium heat, for 3-4 minutes, until softened, stirring occasionally. Stir in the potatoes and pumpkin or butternut squash, cover and cook for 5 minutes.
Time required: 9 minutes
Step 2:
Cover and simmer
Stir in the spices, cook for 1 minute then pour over the stock. Cover and simmer for 35-40 minutes until the potatoes and squash are tender. Transfer to a food processor or liquidiser and blend in batches until smooth. Return to the pan, stir in the cream, if using, and reheat gently. Season to taste.
Time required: 35-40 minutes
Step 3:
Serve
Dry fry the bacon in a large frying pan until crispy, then drain on kitchen paper, then roughly chop. Serve the soup topped with the crispy bacon, with the crumbled Cropwell Bishop Stilton and garnished with a sprinkling of chives.
