Bek's Pumpkin Soup

½ cup milk
200g diced bacon
salt and pepper to taste

Method

1. Peel then cut the pumpkin and potates into large pieces and microwave for 5 minutes to soften.
2. Transfer to a baking dish and roast for ½ hour at 200^oC to brown.
3. Place the vegetables in a large saucepan and gently mash. Add the tomato soup, cream and milk, and stir to blend.
4. Heat until barely simmering.
5. Microwave the bacon until crispy, and add to the soup.
6. Bring back to a simmer and serve.

Serves 4 to 6

Note: For a low-fat soup, replace cream with additional milk.

Gluten-Free: Check that the tomato soup is gluten-free.

Dairy-Free: Replace the cream and milk with soy milk and 1tbs plain flour.