1 tbsp vegetable oil
50g butter 1 onion, finely chopped
150g cooking bacon, cut into small pieces
500g pumpkin flesh
1l chicken stock
100ml double cream
 
In a large, heavy-bottomed pan, heat the oil with butter. Add the onion and cook until soft. Add bacon and cook for a further 5 mins. Add the pumpkin and stock and season. Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for about 40 mins until the pumpkin is soft. Blend and cool a little. Then pour in the cream before serving. Enjoy! I was looking for a pumpkin soup recipe that we would all really enjoy but was a doddle to make. This is it ❤️