John Myers
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Soup: Cream of Pumpkin Soup with Tomato and Bacon
The perfect soup: cream of pumpkin soup with tomato and bacon recipe with a picture and simple step-by-step instructions.
Soup
- 125 g Butternut squash
- 50 g Onion white
- 1 piece Yellow peppers
- 2 tbsp Pickled tomato oil
- 1 tbsp Vegetable broth powder
- 250 ml Water
- 50 ml Cream 10% fat
- 2 tsp Balsamic vinegar
Spices
- 1 tsp Pimento
- 0,5 tsp Nutmeg
- 1 tsp Rosemary needles
inlay
- 40 g Kumato
- 50 g Diced pork belly
preparation
- Peel and core the pumpkin, weigh 125 grams and roughly cut … Peel and roughly cut the onion..Clean and roughly divide the peppers … Pull rosemary needles from the branches and wash … Wash tomatoes (kumato), remove the stalk and roughly cut
Cook
- Heat the oil in a saucepan, fry the pumpkin, pepper and onion pieces with the vegetable stock powder for about 3 minutes … deglaze with 50 ml of water and boil for about 2 minutes … fill up with 200 ml of water and about 15 minutes let it boil … Fry the bacon cubes in a pan until crispy … Refine the soup ingredients with cream and rosemary needles and puree … Fold in the bacon, tomato pieces and season with spices and balsamic vinegar … approx. Bring to the boil for 5 minutes
Serve
- Put the pumpkin soup in a soup cup and serve with bread
Note on ingredients: KUMATO
- This type of tomato is a new breed that tastes sweet and aromatic and has a dark skin with red flesh. I discovered in Kaufland -300 grams for 2.99 euros-.
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