Pumpkin Soup with Crispy Spam and Rye Sourdough Croutons
This pumpkin soup has a savoury surprise: golden, crispy cubes of Spam folded through the bowl like salty little treasures. Roasted pumpkin brings sweetness and body, cream and cream cheese make it rich and silky, and rye sourdough croutons add a crunchy finish.
Ingredients
One small pumpkin or about 500 g pumpkin pieces, peeled and chopped.
One half of a tin of Spam, diced.
One tablespoon of coconut oil or beef dripping
250 mL beef, lamb, and pork stock
75 mL pure pouring cream (no thickeners)
One tablespoon of cream cheese
Salt and freshly ground black pepper, to taste
Some rye sourdough bread, preferably frozen overnight, then thawed slightly and diced.
Method
Heat the oven or barbecue to 200 °C. Spread the pumpkin pieces and diced Spam on a tray, drizzle with a little coconut oil (or beef dripping), and roast until the pumpkin is soft, caramelised at the edges, and easy to mash.
The diced Spam should become crisp and browned. Set aside a small amount for “garnish.”
Add the roasted pumpkin and cooking liquor to a saucepan. Simmer for 10 minutes so the flavours come together.
Blend the soup until smooth. Stir in the cream and sour cream, then season with salt and pepper. Keep the heat gentle so the soup stays silky.
Fry the diced rye sourdough in some beef dripping, letting it absorb the savoury pan flavours from the Spam. Cook until crisp.
Ladle the soup into a bowl. Scatter over the crispy Spam and rye sourdough croutons.
Serving idea
Serve this as a lunch or easy evening meal. The Spam gives the soup a savoury, meaty edge without announcing itself too loudly, while the rye sourdough croutons bring crunch.
Cook’s note
Freezing the rye sourdough roll overnight, then using it for croutons, is a handy way to work resistant starch into the meal while also reducing waste. For a smoother soup, blend thoroughly before adding the crispy Spam pieces.
Vanilla slice from Providore in the Adelaide Central Market.
Price: $5.00, which is relatively cheap for a vanilla slice these days. 8/10
Dimensions: Very high, too high for me to bite holding vertically. It would need to be approached sideways. There’s a reason why the majority of vanilla slices aren’t high, and (in my opinion) anyone who thinks this is a good selling point is fooling themselves. 3/10
Custard: Vanilla flavour, firm but not too gelatinous. A fork slices through the custard without the custard becoming sloppy. 9/10
Icing: Too sweet and goopy. Unpleasant. 2/10
Pastry: Thick and soggy. The pastry also dehisced from the custard too easily. 1/10
Overall score: 4.6/10
Lunch
The last of the bolar roast
Tea
Pumpkin soup with Spam, rye sourdough croutons, and a slice of rye sourdough with cultured butter
The soup was delicious and had amazing mouthfeel. The combination of the Spam and crusty, crispy croutons was fantastic.
Some mornings call for something simple. Others call for something a little indulgent, a little textural, a little muscular. Today’s breakfast sandwich was all three.
It began with a frozen rye sourdough roll (frozen to develop resistant starch), thawed and then hollowed out with deliberate excavation. The removed bread never goes to waste in my kitchen. Instead, it met a hot pan and a generous knob of butter, transforming into golden, crunchy croutons. These became the structural contrast that every good sandwich deserves.
The protein component came from diced bolar roast, gently reheated in its own cooking liquor. This kept the meat tender, warm, and deeply flavoured. To introduce a pungent, creamy counterpoint, I added in some triple‑cream truffle brie. The aroma alone was enough to make me pause and smile.
Assembly was straightforward: the warmed meat and brie nestled into the amply buttered rye sourdough cavity. The croutons sat alongside, ready to add crunch with every alternating bite.
The sourdough roll demanded effort from my masticating masseters, but that’s part of the pleasure. Hearty, chewy bread paired with rich meat, buttery brie, and crisp croutons made for a filling and utterly delicious breakfast.
A simple idea elevated by texture, technique, and a little truffle pungency. Exactly the sort of breakfast that makes the rest of the day feel promising.
The bolar roast is one of those cuts that is often overshadowed by flashier steaks and premium roasts, yet it delivers deep, beefy flavour and value for money.
Where does the bolar roast come from
Anatomically, the bolar roast is taken from the forequarter (shoulder) of the animal, specifically within the chuck primal. This area includes the shoulder blade (scapula), upper foreleg (humerus), and neck muscles. It is a heavily exercised part of the beast that develops robust flavour and significant connective tissue.
The bolar roast is associated with the blade section of the chuck and incorporates muscles such as the supraspinatus and infraspinatus, which sit around the shoulder blade. These muscles are well-marbled and interwoven with fascia, giving the cut its characteristic richness and structure.
Because the shoulder works hard throughout the animal’s life, the bolar roast contains collagen-rich connective tissue. This makes it tough when cooked quickly, but tender when cooked low and slow.
What makes the bolar roast worthwhile?
The bolar roast’s appeal is cheap flavour. Cuts from the chuck primal are known for a deep, beefy taste. Its internal marbling and connective tissue contribute to moisture and richness when properly cooked.
It is a budget-friendly option compared with premium roasting cuts like ribeye or tenderloin, making it economical for people who want flavour without the premium price tag.
This roast costs $AUD18/kg.
Cooking characteristics: why slow is the way to go
Due to its structure, the bolar roast is best cooked using slow-cooking methods. The collagen and connective tissue break down with gentle heat, changing the roast from firm and sinewy to tender.
The best techniques include:
Slow roasting at low temperatures
Braising
Pot roasting
Smoking for long, low sessions
These methods allow the connective tissue to dissolve, enriching the cooking liquid and producing a liquor suitable for gravy.
Eating experience
A well-cooked bolar roast offers:
Tender slices that hold their shape but yield easily under the knife
Rich, beefy flavour that pairs well with sides
Luxurious gravy thanks to the melted collagen
Versatility — slice it, shred it, or serve it as a centrepiece roast
It’s a cut for Sunday roasts, slow cooker dinners, and hearty winter meals.
Tonight’s dinner
I cooked this roast in my slow cooker on low for eight hours. I seared the surface with a gas torch on a barbecue grill.
Today’s food diary
Lunch
Beef mince cooked with triple-cream truffle brie and some Polish sauerkraut. I cooked a couple of eggs with it, too.
Tea
Bolar roast. It looks dry, but when cut against the grain, the meat is tender and not at all chewy. It was delicious with some Greek-style yoghurt and Polish sauerkraut.
