Hokkaido pumpkin soup with fried arugula and bacon cubes

Ingredients for 4 servings:

• 2 kg Hokkaido pumpkin(s)
• 2 onions, red
• 1 ½ liters vegetable broth
• 250 ml dry white wine
• 200 g crème fraîche
• 150 g bacon, diced
• 100 g arugula
• 1 piece(s) ginger, approx. thumb-sized
• Salt and pepper from the mill
• Madras curry powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Halve the Hokkaido pumpkin and remove the seeds. Then cut the pumpkin into pieces approximately 2 x 3 cm in size. Peel the onions and cut them into half rings. Fry the onions in a pan, then add the pumpkin pieces, fry them, and season with salt. Next, add the white wine and let the pumpkin simmer in the covered pan until soft. Once the pumpkin is soft, transfer everything to a soup pot, puree with an immersion blender, and add the vegetable stock to create a smooth soup. Season to taste with salt, freshly ground pepper, and Madras curry powder. Peel and finely chop the ginger, and add it to the soup. Add the crème fraîche and stir in. Fry the bacon cubes in the pan until crispy, and deep-fry the arugula in the deep fryer. To serve, pour the soup into a soup bowl and garnish with the fried arugula and bacon cubes.