Pumpkin Korma Soup with Crispy Bacon & Croutons

Steps

1. Before you start. Preheat oven to 200°C (or 180°C fan bake).
2. Prep soup. Prep onion, garlic, ginger, kumara, carrot and caulliflower.
3. Cook soup. Heat oil in a large pot with a lid on medium heat. Add onion and cook for about 4 minutes, until soft but not coloured. Add garlic, ginger and korma spices and cook for a further minute.
4. Add pumpkin, kumara, carrot, cauliflower, coconut cream and water measure, place lid on pot and bring to the boil on high heat. Once boiling, reduce heat to medium low and simmer for 18–20 minutes, until vegetables are very soft.
5. Prep & cook bacon & croutons. While soup is cooking, prep bacon, roll, butter and garlic. Scatter bacon in a single layer on a lined oven tray and bake on upper oven rack, until very crispy, about 20 minutes.
6. Toss bread with butter, garlic and sesame seeds on a second lined oven tray and bake on lower oven rack for about 8 minutes, until light brown and crispy.
7. Finish soup. Purée soup using a food processor or stick blender, or mash using a potato masher, until smooth. Stir through fish sauce and season to taste with salt and pepper.
8. Serve. Soup topped with bacon, croutons and garlic chilli blend for adults.