Method
- In a large saucepan over low heat melt butter. Add chopped vegetables, garlic and bacon, stir to coat. Cover with lid and allow vegetables to sweat for 10 minutes.
- Remove lid, add both stocks, spices and pepper and bring to the boil. Reduce heat and simmer, uncovered for 20 minutes or until vegetables are soft. Allow to cool and then puree in a blender. or with a hand held food processor. Return to stove top add orange juice and gently reheat Serve with warm crusty bread.
PLEASE NOTE THIS IS A KITCHEN CLUB MEMBER RECIPE, AND NOT TESTED BY CAMPBELL'S.
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Ingredients
2 tbsp butter
1 cup peeled, chopped onion
1 cup peeled, choppeed carrot
1 cup chopped celery
1 cup peeled, chopped sweet potato
2 1/2 cups peeled, chopped pumpkin
2 rashers of bacon
1 clove garlic crushed
2 1/2 cups Campbell's Real Stock - Chicken
1/2 cup Campbell's Real Stock - Beef
1 tsp paprika
1/2 tsp ground coriander
1/2 tsp ground nutmeg
1/2 tsp tumeric
1/2 tsp white pepper
Juice of 1/2 orange