Serves six, prep time 10 minutes, cooking time 10 minutes
2 tbsp coconut oil
250g of beef bacon cut into strips
(keeping some aside to serve)
1 tsp crushed black peppercorns
2 chopped garlic cloves
250ml of hot beef stock
1 ½ tbs of Worcestershire sauce
8 springs of fresh thyme
450g pumpkin, peeled and cubed
1 can of coconut cream
½ cup double cream
½ tsp salt
1 grated carrot
Garlic biscuits, olive oil and chilli flakes to serve
Set the Nutricook to sauté mode. Add the coconut oil, when hot, add the bacon strips and stir for a minute. Add pepper and garlic, and continue to stir.
Next, add the beef stock, Worcestershire sauce and fresh thyme.
Now add the pumpkin to the pot and stir.
Pour in the coconut and double cream then season. Stir in the grated carrot.
Add the lid, seal and close the valve. Set pressure for 10 minutes on low.
Let the pressure release manually.
Meanwhile, in a shallow pan with a little oil fry the bacon until crisp, then set to one side. Remove the lid, stir and remove the thyme stalks, with a hand-held blender blitz the soup until smooth.
Serve topped with bacon, chilli flakes, sprigs of thyme and garlic biscuits.