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Serves: 6

  • 2 tablespoons olive oil
  • 1 large brown onion
  • 150g free range bacon or speck, thinly sliced
  • ½ large butternut pumpkin, deseeded, peeled and cut into 1cm cubes
  • 1 medium size golden sweet potato, peeled and cut into 1cm cubes
  • 1 medium potato, peeled and cut into 1 cm cubes
  • 1 pear, peeled, core removed and cut into 1cm cubes
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 3 cups chicken stock
  • 1 cup full cream milk
  • 1 teaspoon sea salt flakes ½ teaspoon freshly ground black pepper, plus extra to serve
  • ¼ cup pouring cream, plus ¼ cup extra to serve
  • Bacon or speck, fried in a little oil so that it is crisp, finely chopped, to serve (if desired)
  • Sprigs of parsley, to serve


  1. Place the oil in a large pot and add the onion and bacon/ speck. Saute over a medium-high heat until the fat has rendered and the onion is soft.

  2. Add the pumpkin, sweet potato, potato and pear and stir about for a minute. Add the cinnamon and nutmeg and again stir for about a minute.

  3. Add the chicken stock, milk, salt and pepper and stir to mix all the ingredients.

  4. Once the mixture has started to boil, place the lid on the pot, lower the heat and simmer for about 25 minutes.

  5. Add the cream, stir, bring to a boil and then allow the soup to simmer for a further 5 minutes.

  6. Turn the heat off and allow the soup to cool for about 15 minutes before placing it in a blender. Turn the machine on and blend until the soup is a puree texture.

  7. To serve, ladle the soup into bowls, add a small dollop of sour cream to the centre of the bowl before swirling it through the soup. Finish off with a sprinkle of the bacon/ speck (if desired) and a sprig of parsley.