Pumpkin soup

Ingredients for 4 servings:

• 1 small Hokkaido pumpkin(s)
• 1 small butternut squash
• 1 cup of cream, approx. 150 g
• 2 small carrots
• 2 potatoes
• 900 ml vegetable stock
• 1 tsp, leveled curry
• salt and pepper
• 1 tbsp sugar
• 300g bacon
• maple syrup
• Cayenne pepper
• pumpkin seeds
• Pumpkin seed oil

Instructions

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

Simple, fast, classic

Thoroughly clean the Hokkaido pumpkin. Halve it, remove the seeds, and cut into roughly equal-sized pieces. Peel the butternut squash, remove the seeds, and also cut the pumpkin into pieces. Cut the unpeeled carrots and potatoes into equal-sized cubes. Heat a little vegetable oil in a large pot. Add the pumpkin and carrots and roast everything for about 3-4 minutes. Add the sugar and stir. Deglaze with the vegetable stock and add the potatoes. Let everything simmer for about 15-20 minutes. Once the carrots are easy to shred, remove the pot from the heat. Purée the soup with an immersion blender until it reaches the desired consistency. Add the cream and continue puréeing until a creamy soup forms. Season with salt, pepper, and a little curry powder, mix well, and let the soup rest. Fry the bacon until crispy, then drain briefly. Chop the bacon and return it directly to the pan. Season with ground pepper and cayenne pepper and drizzle with about 2-3 tablespoons of maple syrup. Stir well while browning – this only takes 2-3 minutes. Serve the soup in bowls and garnish with the bacon and toasted pumpkin seeds. Finish with a drizzle of pumpkin seed oil.