Pumpkin Soup with Crispy Bacon
·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.
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.
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.
Simmer until tender
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 tender.
Blend and finish with cream
Blend the mixture until smooth. Return it to the pot over low heat, then add a pinch of nutmeg, curry powder, salt and pepper to taste. Stir in the cream and warm through briefly. Just be careful - the soup must not boil again!
Make the crispy topping
Meanwhile, fry the bacon slices in a dry pan until golden and crispy. Remove them onto a paper towel to drain off any excess fat. In the same pan, briefly toast the almonds or pine nuts. Break the bacon into small pieces.
Serve and enjoy
Ladle the hot soup into bowls. Top with the 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!