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 shallow fry to serve)
1 tsp crushed black peppercorns
2 chopped garlic cloves
250ml of beef stock
8 springs of fresh thyme
450g pumpkin, peeled and cubed
1 1/2 tbs of Worcestershire sauce
2 can coconut cream
1/2 tsp salt
1/2 cup double cream
1 grated carrot
Dry garlic biscuits and chilli flakes to serve
Set the Nutricook to the sauté mode. Add the coconut oil, when hot, add the bacon strips and stir for a minute.
Season with pepper, garlic and continue to stir; add the beef stock, Worcestershire sauce and fresh thyme.
Next, add the pumpkin to the pot and stir. Add the coconut, double cream and salt.
Stir in the grated carrot, add the chilli, then cover with the lid, seal and close the valve.
Set the Nutricook to manual at low pressure for ten minutes.
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 handheld blender blitz the soup until smooth.
Serve topped with bacon, chilli flakes, sprigs of thyme and garlic biscuits.