At a glance
This creamy pumpkin soup comes together in under an hour with just 10 minutes of prep work. You'll sauté aromatic vegetables, simmer them until tender, then blend everything into a velvety smooth base—the key is careful blending and not letting it boil after adding the cream. The star of the show is the crispy bacon and toasted nuts that crown each bowl, turning a cozy autumn dish into something truly special.
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Prep the pumpkin
First, cut the pumpkin in half and scoop out all the seeds with a spoon. Peel it with a peeler or knife, then cut the flesh into medium-sized cubes. Peel and dice the potatoes as well.
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Build the fragrant base
Heat the olive oil and butter in a larger pot. Add the finely chopped onion and cook, stirring, until translucent. Then add the chopped garlic and ginger and sauté briefly, just a minute, until fragrant.
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Sear the vegetables
Add the diced pumpkin and potatoes. Stir everything together and let it cook for about 5 minutes, so the pumpkin picks up some colour and soaks up the flavour of the base.
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