Detailed step-by-step description of how to cook the dish "Pumpkin & bacon soup". Try it by all means
- Place bacon bones, carrots, celery, onion, peppercorns, thyme and water in a stockpot. Cover and bring to the boil. Reduce heat and simmer, partially covered, for 1 1/2 hours or until the meat starts to fall off the bones. Remove ribs and set aside to cool slightly. Strain the stock. Remove the meat from the bones and shred. Set aside.
- Heat oil in a large saucepan over medium heat. Add extra onion and garlic. Cook, stirring occasionally, for 7-8 minutes or until onion softens. Add pumpkin and 4 cups of the stock. Freeze remaining stock for another use. Cover and bring to a simmer. Simmer, partially covered, for 25-30 minutes or until the pumpkin is very tender. Set aside to cool slightly.
- Process soup in a food processor or blender in batches. Return to the pan. Season with salt and pepper. Add shredded bacon. Stir over low heat for 3-5 minutes or until warmed through. Serve topped with sour cream and chives.
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