Creamy Rutabaga Soup with Bacon and Pumpkin Seeds

5
Average: 5 (1 vote)
(1 vote)
Creamy Rutabaga Soup with Bacon and Pumpkin Seeds
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
4
Ingredients
450 grams Rutabaga
250 grams Pumpkin (such as Hokkaido)
2 shallots
2 tablespoons sunflower oil
800 milliliters Vegetable broth
salt
freshly ground peppers
Nutmeg
2 teaspoons lemon juice
100 milliliters Whipped cream
80 grams Bacon (sliced)
1 teaspoon butter
2 tablespoons toasted Pumpkin seed
fresh parsley (for garnishing)
How healthy are the main ingredients?
PumpkinWhipped creamPumpkin seedshallotsaltNutmeg

Preparation steps

1.

Rinse and peel rutabaga and pumpkin and chop coarsely. Peel shallots and chop finely. Heat oil in a large pot, saute shallots until soft, add vegetables and cook together briefly. Add vegetable stock and simmer for 30-40 minutes or until vegetables are soft.

2.

Puree soup and season with salt, pepper, nutmeg and lemon juice. Add cream and reheat. Heat butter in a pan and saute bacon until crispy. Pour soup into preheated bowls, top with bacon and garnish with pumpkin seeds and parsley. Serve.