Miso Pumpkin Soup with Bacon Croutons & Ciabatta Panini

Peel and dice Kent pumpkin. Peel garlic and brown onion, roughly chop. Dice middle speck bacon into 1cm pieces. Cut ciabatta panini in half. Mix chicken stock concentrate with 2.5 cups water.

Tip! You can add a bit more water if needed as it simmer but better to add as you go than have a runny thin soup.

Heat a medium pot over medium-hight heat. Add a drizzle of oil and cook the onions and garlic for 1-2 minutes. Add the miso and pumpkin and cook for a further minte or two. Deglaze the pan with mirin. Add the stock and bring to a simmer. Simmer for 15-20 minutes until pumpkin is tender.

Tip! Deglazing is just adding a liquid to the pan and scraping up any delicous crispy bits.

While the soup simmers, heat a frypan over high heat and add a little oil to the pan. Add bacon and fry until crispy or cooked to your liking. Set bacon aside on paper towel to drain and add the panini to the pan, toasting for 1-2 minutes on each side until crispy and hot.

Tip! You don't have to use all the bacon, you can save some for breakfast tomorrow.

Check that the pumpkin is tender. Blend soup to a smooth puree and add the sour cream. Taste and season as needed with salt and pepper.

Tip! When adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

Serve soup with bacon croutons and hot toasted bread on the side for dipping.

Peel and dice Kent pumpkin. Peel garlic and brown onion, roughly chop. Dice middle speck bacon into 1cm pieces. Cut ciabatta panini in half. Mix chicken stock concentrate with 2.5 cups water.

Tip! You can add a bit more water if needed as it simmer but better to add as you go than have a runny thin soup.

Heat a medium pot over medium-hight heat. Add a drizzle of oil and cook the onions and garlic for 1-2 minutes. Add the miso and pumpkin and cook for a further minte or two. Deglaze the pan with mirin. Add the stock and bring to a simmer. Simmer for 15-20 minutes until pumpkin is tender.

Tip! Deglazing is just adding a liquid to the pan and scraping up any delicous crispy bits.

While the soup simmers, heat a frypan over high heat and add a little oil to the pan. Add bacon and fry until crispy or cooked to your liking. Set bacon aside on paper towel to drain and add the panini to the pan, toasting for 1-2 minutes on each side until crispy and hot.

Tip! You don't have to use all the bacon, you can save some for breakfast tomorrow.

Check that the pumpkin is tender. Blend soup to a smooth puree and add the sour cream. Taste and season as needed with salt and pepper.

Tip! When adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

Serve soup with bacon croutons and hot toasted bread on the side for dipping.