Low carb recipe for Bacon, Tomato and Pumpkin Soup with cream and fresh herbs
2 x cans (410g) whole tomatoes in sauce or equal amount of passata sauce
400g pumpkin pieces
2 x 200g packets diced bacon (cooked, but not too crispy)
1 cup cream
fresh parsley and thyme (small bunch fresh or use dried herbs)
Himalayan salt and black pepper to taste
2 – 3 cups water or chicken stock
1 tbsp xylitol or a knife point of stevia
In a large saucepan on medium-high heat boil your pumpkin chunks in water until soft. (Don’t strain the excess water from the pot.) Allow the pumpkin to cool for a bit.
In a blender of food processor blitz your cans of tomato and the herbs and pour into a thick base pot.
Blend the pumpkin and excess water and add to the tomato-herb mix in the pot.
Add all of the rest of the ingredients to the pot and let it simmer for 5 to 10 minutes on medium heat.
Enjoy with grated parmesan, or add a slice of low-carb bread or even some fried halloumi strips to add some healthy fats.
Yields 4 – 6 generous portions at about 6 – 8 grams carbs each.
Recipe provided courtesy of Low-Carb is Lekker food blog. All recipes and pictures copyright to Ine Reynierse.