Creamy Pumpkin Soup with Cream and Bacon

Soups | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Creamy Pumpkin Soup with Cream and Bacon

Ingredients

Pumpkin - 1 piece
10% cream - 8 fl oz
Sweet Red Onion - 1 piece
Semi-Smoked Sausage - 7.1 oz
Dried Turkey - 1 tablespoon
Ground Black Pepper - to taste
Salt - to taste
Herbs - to taste
Garlic - 1 clove
Olive Oil - 1 fl oz
Butter - 1.1 oz
Chicken Broth - 17 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 392°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.