ingredients

Tap an ingredient to tick it off as you go.

• ✓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!)

method

Tap a number when you've finished that step.

1. 1

   Preheat oven to 200°C fan-forced.

2. 2

   In a deep pot, add a splash of olive oil and heat over a medium - high heat.

3. 3

   Add bacon, onion and garlic and stir for 2-3 minutes or until the onion becomes translucent.

4. 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. 5

   Add vegetable stock and leave to cook for 30 minutes or until vegetables have softened.

6. 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. 7

   Blend soup with a stick blender (or regular blender) until your desired consistency.

8. 8

   Add soup to a bowl and sprinkle croutons on top.

9. 9

   Serve!