Ingredients (serves 4)

  • 4 rashers smoked bacon

  • 50g butter

  • Splash of sriracha

  • 1 medium onion, chopped

  • 2 cloves garlic, chopped

  • 900g of pumpkin (or butternut squash)

  • 1 tbsp coriander seeds

  • 2 tsp cumin seeds

  • 2 small dried chillies

  • 1 litre chicken (or vegetable) stock

  • 100ml coconut cream

  • Salt and pepper



  • Fry the bacon until crisp and then cut into pieces. Then set aside.

  • Melt the butter in a large saucepan and add the splash of sriracha. Add the onion and garlic and cook until translucent.

  • Peel and seed the pumpkin and remove the stringy bits, or peel the butternut squash. Chop into 2 inch squares and then add to the onion mixture. Cook until the pumpkin or butternut squash is lightly golden and softening.

  • In a separate pan gently toast the coriander and cumin seeds on a low heat for 2 minutes. They should release a lovely aroma. Next, place them in a mortar and add the dried chillies before grinding until fine. Add the spices to the pumpkin/butternut squash and cook for 1 minute.

  • Add the stock and simmer for 20 minutes until the pumpkin/butternut squash is tender.

  • Pour in most of the cream and whiz with a hand blender until smooth. Return to the heat until piping hot and then season to taste. Garnish with the remaining cream and add the crispy bacon pieces for the finishing touch.