Bread Recipe by Iné Reynierse (Low-Carb, High-Fat)

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


  • 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


  1. 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. 
  2. In a blender of food processor blitz your cans of tomato and the herbs and pour into a thick base pot. 
  3. Blend the pumpkin and excess water and add to the tomato-herb mix in the pot. 
  4. Add all of the rest of the ingredients to the pot and let it simmer for 5 to 10 minutes on medium heat. 
  5. Enjoy with grated parmesan, or add a slice of low-carb bread or even some fried halloumi strips to add some healthy fats. 
  6. Yields 4 – 6 generous portions at about 6 – 8 grams carbs each.
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