Butternut Pumpkin Soup

Ingredients:

750g Butternut Pumpkin

I onion

3 bacon rashers

I tbsp butter

1 large carton of Campbell's chicken stock

1 chicken oxo cube

1 cup of water

1/4 cup cream

Method:

Chop bacon and onion. Chop pumpkin into 4cm squares. Melt the butter in a large pot. Add the bacon and onion. Cook until onion is soft. Add the pumpkin, stock, water and crumbled stock cube. Stir, cover and turn the heat to high until the liquid begins to boil.

Remove the cover and simmer for 30 minutes of until pumpkin is tender. Allow the mixture to cool slightly. Blend until smooth. Return to pot and stir in the cream. Do not allow the soup to boil again. Serve with bread rolls.

Notes:

I love the bacon taste so I usually add twice the amount of bacon.