🍽️ Creamy Pumpkin Soup with Crispy Bacon

Name: Creamy Pumpkin Soup with Crispy Bacon
Total time: 30 min
Yield: 4 servings
Ingredients: 2 Carrots; 400 g Pumpkin flesh peeled and deseeded (e.g. Muscat or Butternut squash); 1 Onion; 1 Garlic clove; 1 tsp freshly grated Ginger; 2 tbsp Butter; 800 ml Meat broth; 150 ml Whipping cream; Salt; Cayenne pepper; Nutmeg (freshly ground); 8 slices Bacon; Chive rolls (for garnish)

382 kcal · 30 min · 4 servings

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Ingredients

2 Carrots
400 g Pumpkin flesh peeled and deseeded (e.g. Muscat or Butternut squash)
1 Onion
1 Garlic clove
1 tsp freshly grated Ginger
2 tbsp Butter
800 ml Meat broth
150 ml Whipping cream
Salt
Cayenne pepper
Nutmeg (freshly ground)
8 slices Bacon
Chive rolls (for garnish)

Instructions

1. Peel the carrots and cut them into small cubes.
2. Cut the pumpkin flesh into cubes of the same size.
3. Peel the onion and garlic and chop both very finely.
4. Fry the onions, garlic, and ginger in hot butter until they are soft and translucent (this is called sweating).
5. Add the carrot and pumpkin cubes and fry them briefly.
6. Pour in the broth and let the soup simmer on low heat for 25 to 30 minutes.
7. Blend the soup finely using a hand blender.
8. If the soup is too thick, add a little more broth.
9. If the soup is too thin, let it simmer a bit longer until it reaches the desired consistency.
10. Fry the bacon in a pan until it is crispy.
11. Place the finished bacon on a piece of kitchen paper to absorb any excess fat.
12. Ladle the soup onto plates.
13. Garnish with the remaining tablespoons of cream and fresh chives.
14. Serve the soup together with the crispy bacon slices.

Nutrition per serving

kcal: 382
Protein: 4 g · Fett/Fat: 36 g · Carbs: 11 g