Crazy or Lazy Day Quick Tomato Pumpkin and Bacon Soup …or as I like to call it…”Tomkin” Soup

Tomkin soup

We had this ad a few years ago where someone mistakenly thought coffee names like espresso and mochachino where actually a foreign language.  The punchline for the ad was ” I love it when you speak “foreign” to me!  When I named this creation I thought it was so funny that this name sounded so foreign while this soup is actually so plain and simple. I made this soup for all the teachers at my daughter’s school today and got many recipe requests even from non-low carbies. Just goes to show you can’t judge a soup by its colour.

Ingredients:

2 x cans (410g) whole tomatoes in sauce

or equal amount of passata sauce

400g pumpkin pieces

2 x 200g packets diced bacon (cooked, but not too crispy)

1 cup cream

fresh parsley and thyme (small bunch fresh or use dried herbs)

Himalayan salt and black pepper to taste

2 – 3 cups water or chicken stock

1 tbsp xylitol or a knife point of stevia

Method:

In a large saucepan on medium-high heat boil your pumpkin chunks in water until soft. (Don’t strain the excess water from the pot.) Allow the pumpkin to cool for a bit.

In a blender of food processor blitz your cans of tomato and the herbs and pour into a thick base pot.

Blend the pumpkin and excess water and add to the tomato-herb mix in the pot.

Add all of the rest of the ingredients to the pot and let it simmer for 5 to 10 minutes on medium heat.

Enjoy with grated parmesan, or add a slice of low-carb bread or even some fried halloumi strips to add some healthy fats.

Yields 4 – 6 generous portions at about 6 – 8 grams carbs each.