Vroni's pumpkin soup

Ingredients for 4 servings:

• 1 pumpkin(s) (Hokkaido)
• 7 potatoes
• 2 tsp vegetable broth
• 1 package of diced bacon or lean ham cubes
• 1 large onion(s)
• Water
• salt and pepper
• Fat

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel and dice the onion. Wash the Hokkaido beetroot thoroughly and halve it. Then scrape out the seeds with a spoon and cut into 2-3 cm cubes. Peel and wash the potatoes, and cut them into pieces the same size as the pumpkin. Sauté the onions in a little fat until translucent. Deglaze with a little water. Add the Hokkaido beetroot and potatoes. Add enough water to cover the pumpkin and potato cubes by about two-thirds. Add the vegetable stock, stir, cover, and simmer over medium heat for about 15-20 minutes. Don’t cook it until mushy! Remove from the heat and mash with a potato masher. Add more water if it’s too thick. I like it to have a few chunks left in, so I don’t puree it. Add the bacon and bring back to a boil. Season with salt and pepper. I like this soup best reheated the next day.