Bacon & Pumpkin Soup

Serves: 6
Preparation Time: 10
Cooking Time: 30


  • 1 tbsp Olive Oil
  • 100g bacon, sliced
  • 2 celery sticks, sliced
  • 1 brown onion, sliced
  • 600g potatoes, peeled and diced
  • 1kg pumpkin, peeled, deseeded and roughly chopped
  • 2L Campbell’s Real Stock – Chicken
  • Sour cream and chives to serve.
  • Season with cracked black pepper.


  1. Heat oil in a large saucepan over medium heat. Add onion and celery and cook for 1 minute, add bacon and cook until bacon browns and onion and celery soften.

  2. Add pumpkin, potato and Campbell’s Real Stock to the pot, cover and bring to the boil, reduce heat to a simmer and cook partially covered for 25-30 minutes or until pumpkin is tender. Set aside to cool slightly.

  3. Using a blender or food processor, blend soup in batches. Return to the pot, season with cracked pepper. Stir over low heat until warmed through. Serve topped with sour cream and chives.


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