Heroes in a bowl

FEELING THE COLD? THESE QUICK AND EASY SOUPS ARE HERE TO SAVE THE DAY

10-MINUTE CREAMY PUMPKIN SOUP

SERVES 4. PREP 5 MINS. COOK 5 MINS.

INGREDIENTS

• 2 x 500g packets frozen pumpkin cubes

• 1 litre (4 cups) chicken stock

• ½ cup bought diced bacon

• ½ cup chopped frozen onion

• 3 tsp ground cumin

• 80g feta

• roasted lightly salted chickpeas, to serve

• Fresh lemon thyme, to serve

METHOD

1 Place the pumpkin and stock in a large stockpot over high heat. Cover and bring to the boil. Cook for 4 minutes or until the pumpkin is tender.

2 Meanwhile, cook the bacon in a frying pan over medium-high heat for 3 minutes or until starting to crisp. Transfer the bacon to a plate lined with paper towel to drain.

Add the onion to the pan and cook, stirring, for 2 minutes or until soft. Add the cumin and cook for 30 seconds or until aromatic.

3 Remove the pumpkin mixture from the heat. Add the onion mixture and use a stick blender to blend until smooth. Ladle among serving bowls. Crumble the feta on top. Sprinkle with the bacon, chickpeas and thyme to serve.