Creamy first courses are usually made with vegetables or mushrooms. Pumpkin soup with bacon is no exception, but it is still heartier than many of its counterparts. Pumpkin pairs well with many colourful foods, so bacon is a welcome addition to this dish. Those who watch the amount of fat in the diet can skip this step, the soup will turn lean, low-calorie. In general, the most common pumpkin puree soup. Choose sweet varieties of pumpkin with lots of pulp, such as butternut squash. And don’t forget that the dish should be served hot to warm you up in the autumn while the house is still warm and pleasantly filling.
Ingredients
500g pumpkin flesh
2 carrots
1 onion
100g uncooked bacon
2 tbsp. pumpkin seeds
olive oil
freshly ground black pepper
salt
cream to serve
Step by step recipe
Step 1
Cut the bacon into small cubes and fry in olive oil in a pan over a medium heat for 5 minutes. In the meantime, peel and finely chop the onion. When the bacon has browned, transfer to paper towels. Add onions to the pan and fry for 3-4 mins.
Step 2.
Peel carrots. Cut the pumpkin and carrots into small pieces and put them into the pan. Pour enough boiling water into the pot to just cover the vegetables. Put the pot on the heat and bring the soup to the boil. Reduce the heat to a low simmer and simmer for 25-30 minutes. At the end of cooking salt and pepper.
Step 3.
Chop the soup until smooth, using an immersion blender or food processor.
Step 4
Pour the soup onto plates and garnish with the cream, pumpkin seeds and bacon.
Per 100 g: 2.16 g protein (2.70% of the daily allowance)
– fats 4.69g (5.21%)
– carbohydrates 4.25g (2.53%)
– kcal 64.60 (3.59%)
– sodium 312.44 mg (21.55%)
– total sugar 1.85 g (3.70%)
– fatty acids 1.23 g (6.15%)
– dietary fibre 0.78 g (2.60%)