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David Connelly

  Ednam.org Food

Bacon, Coconut and Pumpkin Soup



A delicious Bacon, Coconut and Pumpkin Soup from Rose and Hugh, Nelson, Newzealand






Preparation Time


Cooking Time



  • 1 kg of pumpkin (skin on)
  • 4 cloves garlic (skin on)
  • 2 tsp oil
  • salt
  • 1 large onion/2 smaller
  • 2-3 rashers of bacon
  • 1 litre warm stock
  • 125ml coconut cream/milk
  • some pouring cream (optional)


Cut pumpkin into pieces with skin on and put into roasting dish with garlic cloves.
Add oil and shake. Roast at 180 C for 20-30 minutes.
Slice onion thinly and cut bacon into small pieces
Saute together on a gentle heat in a deeper saucepan for 5-10 minutes.
Once cool remove skin of pumpkin and split skin of garlic squeezing out flesh.
If you have a food mixer put in the pumpkin and garlic and adequate stock to create a smooth mix.
(Don’t use hot stock, this is potentially dangerous in a mixer).
Add the pumpkin mix to the bacon and onion with the rest of the stock and the coconut cream.
If you don’t have a food mixer, add the ingredients to the bacon and onion including adequate stock and use a masher to make it smooth.
Add the rest of the stock and coconut cream.
Bring to a gentle simmer stirring so it doesn’t catch on the bottom.
Should be ready to serve.

Plate up, pour some cream into a spoon and using a circular movement place around the plate of soup.
Serve with pepper and salt mills for self seasoning and bread/toast of your choice.

  David Connelly  
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