Hearty pumpkin soup

Ingredients for 4 servings:

• 1 Hokkaido pumpkin(s)
• 2 m.-sized onion(s)
• 1 bulb(s) garlic, Chinese
• 3 tomatoes
• 2 apples
• 1 orange(s), juice
• 2 tbsp vinegar
• 2 tbsp sugar
• 1 liter meat broth
• 1 pinch of chili powder
• 2 pinches of clove powder
• 1 pinch(s) cinnamon powder
• 25 g fresh ginger
• 200 g bacon cubes
• salt and pepper
• some parsley, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

with bacon and broth

Wash the pumpkin, cut it in half, scoop out the seeds and soft insides with a spoon, and cut into pieces. Peel and dice the onion, then fry it in a little olive oil in a pan. Finally, add the finely chopped garlic. Peel and roughly dice the apples, then add them to the pan with the roughly diced tomatoes and finely diced ginger. Deglaze with the meat stock and add the Hokkaido pumpkin. Juice the orange and bring to a boil with the spices and the remaining ingredients. Season well with salt and a little pepper. Once the pumpkin is tender, puree everything. Fry the bacon cubes in a pan and let them simmer in the soup for a short time. Serve on a plate with some fresh parsley.