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