Pumpkin cream soup with bacon

Pumpkin cream soup with bacon

Pumpkin cream soup with bacon


Pumpkin – 500-600 g

Onions – 1 pc.

Cream – 50-100 ml

Olive oil – 2 tbsp

Bacon – to taste

Parmesan cheese – to taste

Black pepper – to taste

Salt – to taste

Water – 600 mL


Chop the onion.

Pour into a pan of olive oil (can substitute sunflower) and fry a little onion.

Cut the pumpkin into cubes.

Put the pumpkin in a saucepan to the onions, fry a little more. Add salt and pepper to taste.

Add to the pan the water and cook until cooked pumpkin (until tender).

Cooked pumpkin punch blender, gradually adding the broth in which it was cooked to the right consistency of soup. Pumpkin soup can already be considered ready and serve, but if you’re a fan of delicate soups and cream flavor, the soup you want to add a little cream and warm over medium heat.

Cut the bacon, grate cheese (or other cheese).

Plates bacon lightly fry in a dry frying pan.

For the soup I sometimes served salted crackers or crisp sticks ( shortcrust pastry sprinkled with Provencal herbs and coarse sea salt and bake until lightly golden brown).

Ready to pour soup bowls, top with fried bacon and grated parmesan cheese and serve immediately.

Bon Appetit!

Pumpkin cream soup with bacon1 Pumpkin cream soup with bacon2 Pumpkin cream soup

You can leave a response, or trackback from your own site.

Leave a Reply