We had this ad a few years ago where someone mistakenly thought coffee names like espresso and mochachino where actually a foreign language. The punchline for the ad was " I love it when you speak "foreign" to me!
When I named this creation I thought it was so funny that this name sounded so foreign while this soup is actually so plain and simple. I made this soup for all the teachers at my daughter's school today and got many recipe requests even from non-low carbies.
Just goes to show you can't judge a soup by its colour.
- 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.