Pumpkin and apple soup

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Cut the pumpkin into slices, peel and remove the seeds. Cut the flesh roughly into cubes. Peel onion and also dice. Heat the fat in a pot, fry the onion and add the pumpkin cubes. Deglaze with broth, salt lightly and bring to the boil.

2. 2

   Peel and quarter apples and cut out the core. Dice apples roughly and add to the pumpkin. Simmer covered for about 10 minutes. Meanwhile peel, wash and cut potatoes into small cubes. Dice the bacon finely as well. Wash thyme, dab dry and pluck off the leaves, except for some garnish. Leave the bacon crisp in a pan and take it out. Add oil to the bacon fat, heat it up and fry the potato cubes for 5-6 minutes, turning them over. Finally add bacon and thyme, season with salt and pepper and heat again. Puree pumpkin and apple pieces in the broth and season with salt and pepper.

3. 3

   Wash thyme, dab dry and pluck off the leaves, except for some garnish. Leave the bacon crisp in a pan and take it out. Add oil to the bacon fat, heat it up and fry the potato cubes for 5-6 minutes, turning them over. Finally add bacon and thyme, season with salt and pepper and heat again. Puree pumpkin and apple pieces in the broth and season with salt and pepper. Arrange soup in cups or bowls and sprinkle with potato croutons. Garnish with thyme

Nutrition Facts

KCAL
390 kcal

CARBS
36 g

FATS
23 g

PROTEINS
6 g