Pumpkin and Tomato Soup with Bacon
Soups • American
Description
Pumpkin and tomato soup with bacon
Ingredients
- Pumpkin 0 lbs
- Tomatoes 5 oz
- Garlic 4 cloves
- Chicken Broth 1½ l
- 10% cream 5 fl oz
- Leek 1 stalk
- Olive Oil 0 fl oz
- Butter 0 oz
- Thyme 5 stalks
- Red Curry Powder 1 tablespoon
- Bacon 5 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the pumpkin into pieces, brush with olive oil, and place it in the oven preheated to 355°F along with the thyme for fifteen minutes.
Step 2
In a pan with butter, lightly sauté the finely chopped white part of the leek along with garlic. Add curry, chopped tomatoes, and simmer for three minutes. Then add the pumpkin, which should be taken out of the oven by this time, along with the broth and cream. Cook for twenty minutes, seasoning with salt and pepper to taste.
Step 3
In a skillet, fry the bacon slices until crispy, crumble the bacon over the bowls of soup, and serve.
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