Creamy Pumpkin Soup with Cream and Bacon
Soups • European
Description
Creamy Pumpkin Soup with Cream and Bacon
Ingredients
- Pumpkin 1 piece
- 10% cream 10 fl oz
- Sweet Red Onion 1 piece
- Semi-Smoked Sausage 5 oz
- Dried Turkey 1 tablespoon
- Ground Black Pepper to taste
- Salt to taste
- Herbs to taste
- Garlic 1 clove
- Olive Oil 0 fl oz
- Butter 0 oz
- Chicken Broth 15 fl oz
Step-by-Step Guide
Step 1
Peel the pumpkin and remove the seeds. Cut it into small pieces (3–4 cm), drizzle with olive oil, and place in an oven preheated to 390°F for 15–20 minutes.
Step 2
Finely chop the garlic clove and sauté it in butter in the pot where the soup will be made.
Step 3
Remove the pumpkin from the oven and add it to the pot with the garlic. Pour in the broth (your choice of meat, chicken, or vegetable; you can also substitute with milk) and use an immersion blender to turn the contents of the pot into a creamy mixture, seasoning with salt and pepper to taste. Add a tablespoon of dried tomatoes. Let it simmer on low heat.
Step 4
Sauté the chopped onion in a pan until lightly browned. Add it to the soup.
Step 5
In a tall glass, whip the cream with a blender or mixer until it is airy and has increased in volume.
Step 6
Fry the sliced pieces of smoked bacon until crispy.
Step 7
Pour the pumpkin cream soup into a deep plate. Top with a couple of tablespoons of whipped cream, add the crispy bacon, and garnish with chopped herbs. For a side, you can toast a couple of pieces of baguette in the pan where the bacon was cooked.
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