1 tablespoon olive oil
1/3 cup chopped bacon or ham
1 large onion, roughly chopped
40g packet chicken noodle soup mix
1kg butternut pumpkin, peeled and chopped into 3cm pieces
1. Heat the oil in a large saucepan and fry bacon for 2-3 min, set some aside for garnish. Add onion to pan and cook until soft, about 3 min.
2. Combine soup mix with 3 cups warm water. Add to pan with pumpkin and stir. Cover and cook for 15 min.
3. Remove from heat. Allow to cool slightly. Puree with a hand-held blender. Season to taste. Top with reserved bacon.