Pumpkin & Bacon Soup with River Mint Finish

1 kg butternut pumpkin, peeled and roughly chopped

200 g streaky bacon, roughly chopped

1 brown onion, roughly chopped

3 garlic cloves, smashed

1 tbsp olive oil

1 liters litre chicken stock

0.5 cups thickened cream

1 tbsp The Spice People River Mint

1 Tbsp of The Spice People Native Wild Thyme

0.5 tsp salt flakes

0.5 tsp black pepper

0.3 cups extra bacon, fried crispy, to serve (optional)

2 tbsp sour cream, to serve

Preheat the oven to 180°C. Toss the pumpkin with 1/2 tbsp of Native Wild Thyme, olive oil and salt. Roast until softened.

Heat olive oil in a large pot over medium-high heat. Add the bacon and cook until golden and crispy. Stir through 1/2 tbsp of River Mint, then remove and set aside for topping.

In the same pot, sauté the onion and garlic. Add the roasted pumpkin, then pour over the chicken stock. Bring to the boil, then reduce to a simmer and cook until the pumpkin is falling apart.

Stir in the remaining 1/2 tbsp of River Mint & Native Wild Thyme , salt and pepper. Blitz with a stick blender until smooth. Stir through the cream and adjust seasoning to taste.

Ladle into bowls and top with a swirl of sour cream and the crispy River Mint bacon.