Pumpkin soup: \"fruity & spicy\", with apple pieces, bacon and parsley
easy
35 mins
35 mins
Ingredients
- 800 g Nutmeg pumpkin
- 1 Onion
- 1 Garlic clove
- 2 (approx. 200 g) Carrots
- 1 (approx. 100 g) Potato
- 1 TABLESPOON Butter or margarine
- 750 ml Vegetable broth
- 30 g Pumpkin seeds
- 100 g Fresh cream
- 75 g streaky smoked bacon
- 2 small apples
- 2 TEASPOONS Lemon juice
- 1/2 bunch Parsley
- 75 g Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 TSP Pumpkin seed oil
Directions
- 1
Cut the pumpkin into slices, remove the seeds. Peel pumpkin, cut 3/4 of the flesh into pieces, dice the rest. Peel and chop onion and garlic. Peel, wash and chop carrots and potatoes.
- 2
Melt the fat in a pot. Fry pumpkin pieces, onion, garlic, carrots and potatoes in it. Pour in the stock, bring to the boil and cook for about 20 minutes. Roast pumpkin seeds in a pan without fat for 2-3 minutes while turning, remove.
- 3
Stir the crème fraîche until smooth. Dice the bacon and leave it crispy in the pan. Wash, quarter, core and dice the apples. Drizzle apple cubes with lemon juice. Steam pumpkin cubes in bacon fat for about 2 minutes while turning.
- 4
Add the diced apples and stew for 1-2 minutes until translucent. Wash parsley, dab dry, pluck leaves from the stalks and chop finely. Puree soup, stir in 75 g cream. Season to taste with salt and pepper.
- 5
Arrange soup in plates, sprinkle with apple-pumpkin mixture, pumpkin seeds and parsley. Add crème fraîche as a blob to the soup, sprinkle with pumpkin oil.
Nutrition Facts
450 kcal
24 g
34 g
8 g
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