Cream of pumpkin soup with bacon and spring onion

Pumpkin scores with large amounts of beta-carotene, which gives it its great color. The vitamin A precursor is good for the eyes and skin.

preparation pumpkin soup

Kitchen appliances

1 work board, 1 knife, 1 saucepan, 1 hand blender, 1 pan

Preparation steps pumpkin soup

Clean, wash and halve the pumpkin and remove the seeds and fibers. Dice the pumpkin meat including the skin. Ginger peel and finely chop.
Heat the butter in a saucepan and sauté the pumpkin cubes together with the ginger over medium heat for about 2 minutes. Pour in the stock, bring to the boil and then cover and simmer over low heat for about 20 minutes until the pumpkin is soft.
In the meantime, clean and wash the spring onions, remove the roots and cut the remainder diagonally into rings. Halve the bacon slices. Fry in a pan until crispy, remove and set aside. Then sauté the spring onions briefly in the pan. Arrange the soup in bowls, spread the bacon and spring onions on top and serve sprinkled with basil.
When the cooking time is over, purée the soup finely, season with salt, pepper and curry and stir in the cream. If necessary, add stock or let it boil down further. Divide the soup into bowls and serve sprinkled with bacon and spring onions and garnished with basil.

Health Score: 7.9 / 10

What does that mean?
Difficulty: light
Preparation: 15 minutes
ready in 45 min
Calories: 324 kcal

Comments

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