- 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
- 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.
- 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.
- Add the chicken stock, milk, salt and pepper and stir to mix all the ingredients.
- Once the mixture has started to boil, place the lid on the pot, lower the heat and simmer for about 25 minutes.
- Add the cream, stir, bring to a boil and then allow the soup to simmer for a further 5 minutes.
- 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.
- 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.
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