South Tyrolean pumpkin cream soup

Ingredients for 4 servings:

• 1 Hokkaido pumpkin(s)
• 2 handfuls of leeks
• 2 carrots
• some fat for frying
• 3 tbsp flour
• 750 ml vegetable stock
• 2 onions, coarsely chopped
• 1 packet of bacon cubes (approx. 125 g)
• 2 egg yolks
• 400 ml cream, whipped until stiff
• e.g. salt and pepper
• n. B. Thyme
• possibly garlic if needed
• n. B. pumpkin seed oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Clean and dice the pumpkin, carrots, and leek, and place them in a saucepan. Sauté everything in a little hot fat, then sprinkle with flour. Stir well and add enough stock to just cover. Fry the bacon and onion in a pan until golden brown, then add to the pan. Once the pumpkin and vegetables are cooked, puree everything finely. Whisk two egg yolks with a little of the cream and add slowly while puréeing so the egg doesn’t curdle. Whisk the remaining cream until stiff peaks form, then add to the soup. Season to taste. If you like, you can garnish your soup with pumpkin seed oil when serving.