in Soup Recipes

Pumpkin soup with bacon

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Ingredients for 4 servings:

  • 1 kg pumpkin(s), e.g. Hokkaido or butternut
  • 100 g bacon, diced
  • oil
  • 300 ml vegetable stock
  • 300 ml milk
  • salt and pepper
  • 1 pinch(s) of sugar
  • Pumpkin seed oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Clean the pumpkin (peel and remove the seeds) and dice it. Fry the diced bacon in hot oil and remove from the pot. Fry the diced pumpkin flesh in the same pot (don’t clean the pot in between!). Deglaze with stock and milk and simmer for about 20 minutes. Then puree with a hand blender until smooth. Add the fried bacon and season with pepper, salt, and sugar to taste. Garnish with pumpkin seed oil before serving. Tip: The Hokkaido pumpkin can be used with the skin on.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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