Leftover Pumpkin Soup Carbonara
I eat a lot of pumpkin soup, but my kids don’t. They eat a lot of spaghetti. This was the perfect pairing…. just add crispy bacon, cheese and chives and dinner is done! I have a really tasty pumpkin soup recipe here, however, in this case I added a clove of garlic and a parsnip. You could easily sneak in a few extra veggies if you wanted to. The great thing with soup as a pasta sauce is that it’s quite thick and sticks well to the pasta. This recipe throws open a heap of new pasta possibilities with a variety of soups; pea and ham, French onion, creamy chicken, mushroom, cauliflower or sweet potato soup.
Leftover Pumpkin Soup Carbonara
- Total Time: 15 minutes
- Yield: 4 1x
Description
Ingredients
- 400g spaghetti
- 4 slices bacon
- 2 cups leftover pumpkin soup
- parmesan cheese to serve
- chives to serve
Instructions
Cook the spaghetti as per packet instructions.
Slice the bacon and fry in med-high heat fry pan til crispy.
Thinly slice the chives.
Once pasta is cooked, drain then tip back into saucepan and stir through the pumpkin soup. Put back on to the heat to warm back up then serve sprinkled with bacon, cheese and chives.
Notes
As you are putting the pasta back on the heat to warm up, you may want to cut the cooking time down by 1-2 minutes so as not to over cook the pasta.
- Prep Time: 3 minutes
- Cook Time: 12 minutes
