Hearty Roast Pumpkin & Crispy Bacon Soup

• Place pumpkin, carrot, potato and onion on a
lined oven tray.
• Drizzle with olive oil, sprinkle with Nan’s special
seasoning, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies
between two trays

• When veggies have 15 minutes remaining, in a
large saucepan, heat a drizzle of olive oil over
medium-high heat.
• Cook diced bacon, breaking up with a spoon,
until golden, 4-6 minutes.
• Transfer to a plate and set aside. 

• Meanwhile, place the butter and half the
garlic & herb seasoning in a small
microwave-safe bowl and microwave in
10 second bursts, until melted. Season
with pepper. Brush garlic butter over cut sides
of the ciabatta.
• Place ciabatta on a second lined oven tray and
bake until heated through, 3-5 minutes. 

• When roast veggies are done, boil the kettle.
• Return saucepan to medium-high heat with a
drizzle of olive oil. Cook remaining garlic & herb
seasoning until fragrant, 1 minute.
• Stir in the boiling water (21/2 cups for 2 people
/ 5 cups for 4 people), white wine vinegar,
vegetable stock and light cooking cream and
simmer until bubbling, 1-2 minutes. Remove
from heat and allow to cool slightly.
• Add roasted veggies to pan and using a stick
blender, blitz until you reach your desired
consistency. Season with pepper.

TIP: Add some extra water if the soup looks
too thick.

TIP: If you don’t have a stick blender, use a
food processor.