Pumpkin Chowder With Pumpkin Soda Farls

Pumpkin chowder with pumpkin soda farls

Pumpkin Chowder with butterbeans

400g culinary pumpkin ( Crown Prince or onion squash work well) peeled, seeds removed and cut into 1cm dice

100g streaky bacon, chopped

25g butter

1 onion, finely chopped

200g leeks, split washed and chopped

2 cloves garlic, minced

1 teaspoon smoked paprika

750ml chicken stock

1 x 400g tin of butterbeans

Cook the bacon in a dry saucepan until crisp and golden. Remove from pan and add the butter to the pan. Add the onions, garlic and leeks and cook gently until soft. Add the smoked paprika and pumpkin and cook for a minute. Cover with stock and gently simmer until the pumpkin is soft. Take half of the soup and blend to a smooth puree and return to the pan with the beans. Warm through and spoon into bowls. Top with the crispy bacon and serve.