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Creamy Pumpkin and Spinach Soup with Crispy Bacon

Weight Watchers: 5pp
Servings: 5
Calories: 326kcal
Author: Karina - Cafe Delites


  • 1 x 2kg whole kent or butternut pumpkin , washed, peeled, seeded, coarsely chopped
  • 2 potatoes , peeled and coarsely chopped
  • 2 carrots , peeled and chopped
  • 1 onion , chopped
  • salt to season
  • Enough water to fill your pot (3/4 full or just covering vegetables)
  • 2 tablespoons vegetable stock (I use Vegeta)
  • 1/2 cup (125ml) low fat/light cream (I use Philadelphia Cream for Cooking)
  • 300 g |10oz shortcut bacon , divided
  • 4 cups baby leaf spinach , washed
  • Extra cream , to serve


  • Combine pumpkin, potatoes, carrots and onion in a medium - large sized pot/saucepan with just enough water to cover the vegetables and salt to season. Bring to the boil, reduce heat, and simmer until all vegetables are soft. Add stock powder, stirring, and taste. (Add more salt or stock powder to suit your tastes). Add the spinach leaves, and push them down gently into the hot water until wilted.
  • In another pan, fry 3/4 of the bacon until crisp.
  • When bacon is crisp and vegetables are soft, add the cream and bacon to the pot and using a stick-blender or bar mix, blend soup until smooth and lump free. Alternatively, pour ingredients into a blender and blend until smooth.
  • Serve with a drizzle of extra cream and top with remaining bacon.


Calories: 326kcal | Carbohydrates: 37g | Protein: 19g | Fat: 9g | Fiber: 6g