Creamy Pumpkin & Bacon Soup

This is another family fave that allows me to get more veggies into my kids.  Super quick to make and it's dairy free. 

Ingredients (serves 4-6)
1 onion
1 clove garlic
1 tbsp duck fat
1 potato
1 carrot
100g sweet potato
300g pumpkin
2 rashers nitrate-free bacon
1L water + 1 tbsp Thermomix veggie stock concentrate
(OR 1L Campbell's vegetable stock)
1 tsp Herbamare
200mL coconut cream
Freshly ground salt and pepper, to taste

Method:
1.  Melt duck fat in a pot on medium heat and add diced onion and crushed garlic.  Cook until softened.

(In Thermomix, add halved onion and garlic.  Chop 2sec/sp7.  Add duck fat.  Cook 2min/100deg/sp1).

2.  Peel vegetables, cut into chunks and add to pot.  Add stock and chunks of bacon.  Cover and bring to the boil.  Turn down the heat and simmer for around 15 minutes or until vegetables are soft.


(In Thermomix, add chunks of veggies, bacon and stock ensuring the level does not come up above the 2L mark.  Cook 15min/100deg/sp1.  When finished, check to ensure that the veggies are soft).

3.  Add Herbamare, coconut cream and season with salt and pepper.  With a stick blender, puree the soup until a smooth consistency is reached.


(In Thermomix, add Herbamare, coconut cream and salt and pepper.  Puree for 1 minute by slowly turning the dial to speed 7). 

4. Garnish with a drizzle of coconut cream and chopped fresh parsley.