Pumpkin & Walnut Warmer

A nourishing, hearty and warming soup filled with the colours and flavours of autumn.

Ingredients

• RYVITA^® Dark Rye Crispbread
• Around 2lb of Pumpkin cut into small pieces
• 3 rashers Bacon in 1cm pieces
• 4 oz butter cubed
• black pepper
• oil for frying
• salt
• 2oz walnuts (quartered)
• 1 medium sized onion (finely cut)
• 1/2 tsp paprika powder

Method

- Fry pieces of bacon in until cooked, remove from pan and set aside. - Fry onion until slightly browned, remove from pan and set aside. - Quarter the walnuts and boil for a few minutes to remove skin if bitter. - In large pan boil pieces of pumpkin in water ( enough to reach quarter way up pieces in pan) until they slide off a knife when pricked. - Blend soup until smooth. - Set over low heat and stir in butter until melted, add paprika powder and stir until well combined. - Add bacon and onion and bring to simmering point. - Simmer until soup becomes of a creamy consistency. - Add walnut quarters.

- Season with salt and black pepper to taste.