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Cooking
Pumpkin Soup with Crispy Bacon
· 4 servings
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.
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.
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.
Simmer until soft
Pour the beef broth over the sautéed vegetables. Season with salt and pepper and bring to a boil. Reduce the heat, cover, and simmer for about 20 minutes, or until the pumpkin (and potatoes) are completely soft.
Blend and finish with cream
Blend the mixture until smooth. Return it to the pot over low heat, add a pinch of nutmeg, curry powder, salt and pepper to taste. Pour in the cream and warm through briefly. Careful - the soup must not boil again after this!
Prepare the crispy topping
Meanwhile, fry the bacon slices in a dry pan until golden and crispy. Transfer to a paper towel to drain off excess fat. In the same pan, briefly toast the almonds or pine nuts. Break the bacon into pieces.
Serve and enjoy
Pour the hot soup into bowls. Garnish with crispy bacon, toasted nuts and a few coriander or parsley leaves. For an extra touch, drizzle with a few drops of pumpkin seed oil. Enjoy!