At a glance
You're making a velvety pumpkin soup that comes together in just over an hour, with the main work being cutting pumpkin and potatoes upfront. The biggest tricks are blending everything smooth and timing your crispy bacon and toasted nuts so they stay crunchy right up until serving.
1/7
Prep the pumpkin
Cut the pumpkin in half and scoop out all the seeds with a spoon. Peel it with a vegetable peeler or knife, then cut the flesh into medium-sized cubes. Peel and dice the potatoes as well.
For this step
0/22/7
Build the fragrant base
Heat the olive oil and butter in a large pot. Add the finely chopped onion and cook, stirring, until translucent. Then add the chopped garlic and ginger and sauté briefly - just a minute is enough to release their aroma.
For this step
0/53/7
Sauté 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 flavours from the base.