Pumpkin soup with fried bacon

Ingredients for 4 servings:

• ½ pumpkin(s), Hokkaido
• 200 g bacon, streaky
• 1 onion(s)
• 3 garlic cloves
• 1 tsp black pepper
• 1 tbsp paprika powder (rose pepper)
• 2 large carrots
• 2 large potatoes
• Salt
• Parsley
• 1 liter vegetable broth
• 200 ml whipped cream, liquid

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

1. Preparation: Dice the bacon. Deseed, wash, and roughly dice the pumpkin. The skin of the Hokkaido pumpkin can be used with the pumpkin. Finely dice the onion. Finely dice the garlic. Slice the carrots. Dice the potatoes. 2. Preparation: Make the broth in a large pot. Heat oil (I used rapeseed oil) in a large, deep pan. Sauté the pumpkin and add a little salt. Add the onions and garlic and sauté. Pour everything into the pot with the broth and add the potatoes and carrots. Let everything simmer for 20 minutes. Meanwhile, fry the bacon in the pan until browned but still juicy. Using a hand blender, purée the pumpkin with the other ingredients in the pot until you get a thick, creamy soup. I leave some of the ingredients in the pot because I prefer that. Season the soup to taste with salt and pepper. I add the paprika and parsley. I then let the soup simmer with the cream for a few more minutes, season again, and that’s it.