Hearty Pumpkin Soup with Croutons

Ready in: 40 minutes
Serves: 4 people

Olive oil, for cooking
3 short cut bacon rashers, diced
1 brown onion, diced 
2-3 garlic cloves, crushed 
4 cups butternut pumpkin, chopped
1 large leek, washed and sliced 
2 small carrots, sliced 
Salt and pepper, to taste 
½ tsp chilli flakes (optional) 
1L of vegetable stock (more if needed)
4 slices Macro Organic Ancient Grain Bread
1 tsp garlic granules (fresh if you don’t have!)

  1. Preheat oven to 200 degrees celsius. 
  2. In a deep pot, add a splash of olive oil and heat over a medium - high heat. 
  3. Add bacon, onion and garlic and stir for 2-3 minutes or until the onion becomes translucent. 
  4. Add pumpkin, leek, carrots, salt, pepper, chilli flakes and stir. If you wanted a little extra flavour, add some curry powder (see tip!)  Stir for 2 minutes until everything is coated and heated through. 
  5. Add vegetable stock and leave to cook for 30 minutes or until vegetables have softened. 
  6. Meanwhile, slice the bread up into small cubes and coat with a splash of olive oil, salt, pepper and garlic granules. Place into the oven for 10-15 minutes or until lightly golden. 
  7. Blend soup with a stick blender (or regular blender) until your desired consistency. 
  8. Add soup to a bowl and sprinkle croutons on top. 
  9. Serve! 
  1. For extra flavour, you can add a tablespoon of curry powder! 
  2. Make this in bulk and freeze into single serves. This will last in the freezer for 3 months!