Ask a Chef reveals the secrets of those superb dishes
you ate in cafes and restaurants and wanted to try making.
Mokha's creamy pumpkin and bacon soup. Photo by Linda
1 whole pumpkin
9 cups water
6 tsp instant chicken stock powder
6 tsp instant green herb stock powder
6 tsp sugar
1 tsp grated nutmeg
6 cloves garlic
salt and pepper
6 slices shoulder bacon
cream to finish
Cook the bacon on a tray in the oven at 200degC (bake) for
about 15 minutes. Cut into pieces.
Cut pumpkin into small pieces, removing skin and seeds. Place
in a large pot with the water.
Peel and cut onions into quarters and add to the pumpkin and
Add seasonings, peeled garlic and half the bacon. Cover and
cook briskly until boiling. Uncover and turn the heat down.
Puree with a stick blender until smooth. Add cream to reach
the consistency you like. Season to taste with salt and
pepper. Add remaining bacon and serve with bread rolls.
• Requested by Joanne Fallow, of Dunedin.
• Recipe supplied by Kirsty Brownlie and Christopher Scott of
Mokha Cafe in Moray Pl, Dunedin.
• If you have enjoyed a dish in an Otago cafe or restaurant
and would like the recipe, write to Ask a Chef, Features,
Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or
including your name, address and a daytime telephone number,
and we will request it.