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🍲 Creamy Potato Pumpkin Soup with Mushrooms and Bacon

276 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 600 g
• hokkaido pumpkin 400 g
• onions, yellow 1 pc.
• thyme, fresh 10 g
• oil 2 tbsp
• white wine, dry 150 ml
• vegetable broth 800 ml
• salt pinch
• pepper, black ground pinch
• mushrooms, brown 250 g
• bacon 4 slices
• butter 1 tbsp
• whipping cream 100 ml

Instructions

1. 1. Peel the potatoes and cut them into large cubes.
2. 2. Peel the pumpkin, cut it in half, and remove the seeds.
3. 3. Cut the pumpkin into large cubes as well.
4. 4. Halve the onion, peel it, and chop it roughly.
5. 5. Wash the thyme and dry it.
6. 6. Finely chop the thyme.
7. 7. Heat the oil in a pot over medium heat.
8. 8. Sauté the onions, potatoes, and pumpkin for 3 to 4 minutes.
9. 9. Add the thyme, wine, vegetable broth, salt, and pepper to the pot.
10. 10. Let the soup simmer for about 25 minutes.
11. 11. Clean the mushrooms with a paper towel if necessary.
12. 12. Slice the mushrooms.
13. 13. Fry the bacon in a pan without added fat over medium heat for 4 to 5 minutes until crispy.
14. 14. Remove the bacon from the pan and set it aside.
15. 15. Add some butter and the mushrooms to the same pan.
16. 16. Sauté the mushrooms for 3 to 4 minutes.
17. 17. Season the mushrooms with salt and pepper.
18. 18. Add the cream to the soup.
19. 19. Bring the soup to a brief boil.
20. 20. Blend the soup until smooth.
21. 21. Season the soup with salt and pepper to taste.
22. 22. Pour the soup into bowls.
23. 23. Garnish the soup with the mushrooms and bacon.
24. 24. Serve the soup and enjoy!

Nutrition per serving

• kcal: 276
• Protein: 9 g · Fett/Fat: 16 g · Carbs: 25 g