Fine pumpkin cream soup with bacon, carrots and cream

Fine pumpkin cream soup with bacon

Portions: 4 persons | Preparation time: 70 minutes

The velvety and richly creamy taste of this comes into its own when served with fried bacon pieces and pumpkin seeds. Baked in the oven, the pumpkin has a particularly intense aroma. Finely pureed, it not only impresses with its taste, but also with its fine consistency.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )
Fine pumpkin cream soup with bacon
Fine pumpkin cream soup with bacon

Portions: 4 persons | Preparation: 70 minutes

The velvety and richly creamy taste of this comes into its own when served with fried bacon pieces and pumpkin seeds. Baked in the oven, the pumpkin has a particularly intense aroma. Finely pureed, it not only impresses with its taste, but also with its fine consistency.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )

Season: Autumn, Winter | Region: North America | Preparation: Baking, Cooking, Roasting | Menu: Soups | Cuisine: American recipes

Ingredients

  • 1200-1300 g pumpkin
  • 1 tsp vegetable oil
  • 8 slices bacon
  • 1 onion
  • 2 carrots
  • 2 cloves garlic
  • ⅓ tsp thyme, dried
  • Salt, to taste
  • Black pepper, to taste
  • 900ml chicken broth
  • 180ml whipping cream
  • pumpkin seeds, to taste
  • Croutons, optional, for serving

Instructions

  1. Cut the pumpkin in half.
  2. Place the cut side down on an oiled baking sheet.
  3. Bake the pumpkin in the oven for about 35-40 minutes at 200°C.
  4. Let it cool down a bit.
  5. The Carefully separate the flesh from the skin.
  6. Cut the pumpkin into medium-sized pieces.
  7. Chop the bacon and sauté in a saucepan until golden brown.
  8. Remove from the saucepan and place on a plate.
  9. Chop the onion into small pieces and place in the same Place in the pot in which the bacon was fried.
  10. Fry in it for 5-6 minutes until crispy.
  11. Roughly grate the carrots and add to the onions.
  12. Press the garlic through the garlic press and add to the pan.
  13. The Cook the vegetables for another 30 seconds.
  14. Place the pumpkin flesh in the saucepan along with the thyme, salt and pepper.
  15. Pour in the broth.
  16. Bring to the boil and simmer for 10-15 minutes.
  17. Add the soup Round off the cream.
  18. Remove the pot from the heat.
  19. Make the pumpkin soup with an immersion blender Puree.
  20. Pumkin cream soup, when serving, sprinkle with roasted bacon, pumpkin seeds and optional croutons.

Utensils

  • baking sheet
  • blender
  • knife
  • cutting board
  • saucepan
  • grater
  • garlic press