Curried Zucchini Soup with Crispy Pancetta

I found this recipe over at Bewitching Kitchen. If you’ve got a few seconds, do yourself a favour and bookmark her site for time to drool in private later! Sally, a Brazilian transplant living in the United States with her husband and dogs, has a wonderful website brimming with mouth-watering recipes that I’m confident you’ll want to try your hand at. 

Drooling aside, I decided to make this recipe mostly because I love curry and soup and zucchini, but also because I’d never heard of zucchini soup and had no idea what to expect.

While I’ve made a few changes (including dry roasting the curry powder and garnishing each bowl with crispy pancetta), the soup I made closely follows Sally’s. And oh my, it’s delicious. An hug in a bowl, if you will. This is definitely a dish that I look forward to making again soon! So without further ado..



  • 1 tsp curry powder
  • 3 large zucchini, cut into chunks
  • 1 medium shallot, minced
  • 1 tsp minced fresh ginger
  • 1/4 tsp dry mustard
  • 2c chicken stock
  • 2 Tbsp raw rice
  • salt and pepper
  • 1/2 c half & half cream
  • 150g diced pancetta


  1. Place the curry powder in a wide frying pan, and stir over low heat until the spice mix becomes more fragrant, approximately 45 seconds. Remove from pan and let cool.
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  3. In a large saucepan, add all ingredients except for the cream, salt and pepper. Bring to a boil. Cover, reduce heat and simmer for 45 minutes.
  4. While the soup simmers, pan fry the pancetta over medium-low heat to desired crispiness (I like mine quite crispy). Remove to a plate lined with paper towel.
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  6. Once the soup has finished cooking, blend it to a silky smooth consistency with an hand held blender. Season with salt and pepper, keeping in mind that the pancetta will add additional salt to your finished dish. Stir in cream.
  7. Serve topped with crispy pancetta.

Bon Appetit!

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