Pumpkin Soup in the Cuisine Companion:

Half a Butternut Pumpkin (chopped into pieces)
2 medium pieces of Bacon Bones (can also be called ham hocks)
Large Brown Onion
1 Clove Garlic
1 litre Chicken or Vegetable Stock
1 tbsp Olive Oil
1 tbsp Paprika
1 tsp Chilli powder
Dollop of cream (1 – 2 tablespoons pending how creamy you want it)


Place Onion and Garlic in CC with chopping blade, speed 8 until nicely diced.

Swap to mixing blade and place Olive oil in bowl with onion and garlic. Saute (speed 1, temp 100) for 4 minutes.

Pop in pumpkin, bacon bones and stock and slow cook (P1) for 15 minutes.

Remove bacon bones, add paprika and chilli and slow cook (P1) for 20 minutes.

** If you want a thick soup – remove ¾ cup to a cup of stock at this point.

Once pumpkin is cooked swap mixing blade for chopping blade.

Pulse for 5-10 seconds to make the soup smooth.

Add cream and pulse for 2 seconds to combine.


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