Creamy Pumpkin Soup with Bacon
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 carrots
- 400 grams Pumpkin (peeled and seeded, such as muscat or butternut squash)
- 1 onion
- 1 garlic clove
- 1 tsp freshly grated ginger
- 2 Tbsps butter
- 800 milliliters Beef broth
- 150 milliliters Whipped cream
- salt
- cayenne pepper
- freshly ground Nutmeg
- 8 slices Bacon
- scallions (for garnishing)
Preparation steps
1.
Peel and dice carrots. Cut pumpkin pulp into cubes. Peel onion and garlic and chop finely. Heat butter in a saucepan and saute onion, ginger and garlic. Add pumpkin and carrot cubes and saute briefly. Add broth and simmer for 25-30 minutes on low heat. Puree soup finely. Add more broth or boil down to reach desired consistency. Add cream (up to 4-6 tablespoons), season with salt, cayenne pepper and nutmeg.
2.
Cook bacon in a pan until crispy. Drain on paper towels.
3.
Pour soup into plates, top with remaining cream and garnish with chives and bacon. Serve.
