The secret to making the best-tasting pumpkin soup

We are lucky enough to enjoy team lunches once a fortnight at the Bedhead HQ. As most of the team work remotely from home all over NSW, it’s a chance for those who live close enough to all meet up in person for our weekly team meeting, shoot some fun content and scoff down a yummy lunch!

From salads and quiches, homemade lasagna, wood-fired pizza and waffles, we get treated to all sorts of yumminess. When Winter arrives, so too does the pumpkin soup! And no one is sad about it!

Between all of the Bedhead team’s years of taste-testing various pumpkin soup recipes, we all agree, this is the best we’ve ever had. So much so, it’s in the public interest to share it so you can all enjoy it!

There are three secrets we believe make it the best: fresh pumpkins (we grab them from our garden!), maple syrup, and bacon! Here's how we do it - you should definitely give it a go!

Ingredients

1 pumpkin (we used Kent, but Butternut is also yummy!)
1 large onion
4 rashers of bacon
2 garlic cloves
Stock
About ½ cup cream
Maple syrup

Recipe

1. Preheat oven to 180 Celcius
2. Cut and seed the pumpkin, remove the skin and drizzle maple syrup over the pumpkin. Roast until soft.
3. Finely dice the onion and bacon, and crush the garlic cloves. Cook over medium heat.
4. Place pumpkin, onion, bacon, garlic and about half a cup of cream into a Thermomix (or blender). Add about a cup of stock and heat to 80 degrees and blitz on speed 2 for 10 minutes. Then on speed 8 for 10 minutes to make smooth. Add more stock to make runnier. Repeat if required. If you don't have a Thermomix, blend all together until smooth.
5. Serve with a swirl or two of cream on the top. We also make a Turkish loaf garlic bread as a delicious side.

This pumpkin soup is a firm favourite team lunch and we enjoy it regularly through winter at our onsite catch-ups. Sometimes, we’ll even get some work done!