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Meat, Africa and overseas

Martinique pumpkin and bacon soup with bread

This Martinique style soup, called soupe z'habitant, is a thick soup made with pumpkin, carrots, potatoes, turnips, leeks, and smoked bacon. For 4 people, it takes 55 minutes and is very easy to make, for about €2.20 per serving. The key is to roughly mash some of the vegetables at the end of cooking for a rustic texture, without blending it smooth.

Tonight it's Martinique style pumpkin and bacon soup, thick, packed with island vegetables and little bits of bacon, served with bread.

Martinique pumpkin and bacon soup with bread
Total time
55 min
Difficulty
Very easy
Cost per person
€2.20
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Soupe z'habitant is the kind of dish that warms you up without any fuss. The pumpkin breaks down and gives body to the broth, the carrots and turnips keep a bit of bite, and the smoked bacon adds a salty depth that flavors the whole pot. This isn't a smooth puree, the texture stays generous and chunky, like a real country style soup.

It's a perfect recipe for a weeknight in fall or winter, when it's cold outside and you don't want to spend hours in the kitchen. Kids tend to like it because it's mild and not too seasoned, and it works just as well for a cozy Sunday dinner as for a simple meal with friends. Add a crusty loaf of bread on the side, and dinner is sorted.

The ingredients

4 people

Fruits and vegetables

  • Pumpkin 500 g
  • Carrots 3
  • Potatoes 400 g
  • Turnips 2
  • Leeks 2
  • Onions 2
  • Garlic 2 cloves
  • Thyme 3 sprigs

Butcher

  • Smoked bacon 150 g

Bakery

  • Baguette 1

Pantry

  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten

The step by step recipe

  1. Brown the bacon in a large pot with no added fat, then add the sliced onions and garlic. 8 min

    Keep a few crispy bacon bits aside to sprinkle on top of the soup before serving.

  2. Peel and cut all the vegetables into large chunks, then add them to the pot.

    Cut the pumpkin a bit larger, it cooks fast and breaks down into the soup.

  3. Cover with a liter and a half of water, add the thyme, and let it simmer gently. 35 min

    Taste before adding salt, the bacon already seasons the soup.

  4. Roughly mash some of the vegetables with a fork or a potato masher to thicken the soup.

    A soupe z'habitant should stay rustic, don't blend it completely smooth.

  5. Season generously with pepper and serve piping hot with the bread.

    A drizzle of raw olive oil at the table makes the soup even silkier.

Our tips to get it right

  • Cut the vegetables into evenly sized chunks, except for the pumpkin, which can be a bit larger since it cooks faster and naturally breaks down in the broth.
  • Keep the soup at a gentle simmer rather than a rolling boil, it thickens better and the vegetables don't fall apart too quickly.
  • For an even deeper flavor, drop a whole chili pepper into the broth while it cooks, then remove it before serving.

The variations

  • Swap the smoked bacon for diced smoked ham or smoked pork belly for a different texture.
  • For a vegetarian version, skip the bacon and sauté the onions in a little oil, the flavor will be milder but still comforting.
  • For a quicker version, cut the vegetables smaller and reduce the cooking time to 20 minutes, the soup will be slightly less tender but still good.

What to serve it with

  • Crusty bread or a fresh baguette
  • A sprinkle of grated cheese on top
  • A simple green salad afterward

Storage

This soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes very well for up to 2 months, in individual portions. Reheat it gently on the stovetop, adding a splash of water if it has thickened too much.

Questions about this dish

Can you use a different squash instead of pumpkin?

Yes, butternut squash or red kuri squash both work well and give a similarly soft result. Avoid overly fibrous squash, since they take longer to cook.

Should this soup be blended smooth?

No, that's actually what gives it character. Only part of the vegetables get mashed with a fork to thicken the broth, the rest stays chunky.

Can this soup be made ahead of time?

Yes, it's actually even better reheated the next day once the flavors have had time to blend. Make it the day before and reheat it gently when ready to serve.

How do you adapt this recipe for young kids?

You can blend a small portion separately if you want a smoother texture for little ones. You can also cut back on the pepper, which is optional depending on your family's taste.

How long does it take to make a Martinique pumpkin and bacon soup with bread?

Count 55 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a Martinique pumpkin and bacon soup with bread?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Martinique pumpkin and bacon soup with bread cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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