Pumpkin Cream Soup with Bacon

Pumpkin Cream Soup with Bacon

Hot and fragrant pumpkin soup is a warming winter dish. Easily and quickly prepared and pleased with its delicate taste.

Pumpkin — 500–600 g
Onions — 1 pc.
Cream — 50–100 ml
Olive oil — 2 tbsp. l
Bacon — to taste
Parmesan — to taste
Black pepper to taste
Salt — to taste
Water — 600 ml

Onions clean and cut into small pieces.

  1. Pour the vegetable oil (olive or sunflower) into the pan, heat the oil and fry the onion, stirring with a wooden spatula.
  2. Peel the pumpkin and cut it into medium-sized cube.
  3. Send pieces of pumpkin to the pan to the onions, fry a little more, salt and pepper to taste.
  4. Pour in 600 ml of water and cook the pumpkin until it is ready — it should be soft.
  5. Turn a pumpkin into a puree using a blender, pouring water in which the pumpkin was boiled until the desired consistency of soup is obtained. You can serve the soup already in this form, it will be a simple vegetable soup-puree. You can go ahead and make the soup even tastier!
  6. Add cream to the soup and warm slightly on low heat, not bringing the mixture to a boil.
  7. Cut the bacon or bacon into small pieces, fry in a dry frying pan.
  8. Hard cheese (ideally — Parmesan) to rub.
  9. Serve the soup, spilling into plates, putting the bacon slices on top and sprinkling with grated cheese. You can add crackers to the soup — as desired. And you can bake flavored sticks — make shortbread dough with Provencal herbs, bake sticks, sprinkle them with large sea salt.

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