Hokkaido Soup Hearty

preparation

• Quarter the pumpkin, scrape out the core, cut off the stalk, cut the pumpkin into pieces. Dice onion Dice ginger (about 1 cm) Dice bacon

• Fry the bacon in a saucepan, remove and set aside. Sweat the onions and ginger in the remaining fat. Add the pumpkin and sweat with it. Deglaze with vegetable stock (preferably homemade), add coconut milk and pour in enough water to cover the pumpkin, simmer until the pumpkin is soft and puree. Season to taste with salt, pepper, sugar, nutmeg and curry.

• Fry the bacon in a pan until it's nice and crispy, toast the white bread and cut into cubes. Take the bacon out of the pan and arrange it individually so that anyone can take it. Continue to brown the white bread in the pan. Put the soup on the plate, place a piece of cream cheese in the middle, garnish with parsley, serve the croutons and bacon individually. Bon Appetit