Velvety pumpkin soup with bacon-cheese chips

Name: Velvety pumpkin soup with bacon-cheese chips
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 1 (approx. 100 g) Potato; 1⁄4 (approx. 500 g) Hokkaido Pumpkin; 4 discs Breakfast bacon (Bacon); 1 TABLESPOON Oil; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 2 stem(s) Parsley; 2 TABLESPOONS Pumpkin seed oil; 75 g Parmesan (piece); 2 TABLESPOONS Pumpkin seeds

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
1 (approx. 100 g) Potato
1⁄4 (approx. 500 g) Hokkaido Pumpkin
4 discs Breakfast bacon (Bacon)
1 TABLESPOON Oil
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
2 stem(s) Parsley
2 TABLESPOONS Pumpkin seed oil
75 g Parmesan (piece)
2 TABLESPOONS Pumpkin seeds

Directions

1
For the soup, peel and chop the onion. Peel and wash the potatoes. Wash pumpkin well, quarter and remove seeds. Dice both roughly (pumpkin with skin). Cut the bacon into strips and fry them crisply in hot oil.
2
Take out, put aside for the chips.
3
Fry onion, potato and pumpkin in hot bacon fat. Season with salt, pepper and some sugar. 3⁄4 Add l water and bring to the boil. Simmer everything for about 25 minutes.
4
Wash and chop the parsley. Puree the soup briefly, season to taste and serve. Sprinkle with pumpkin seed oil. Garnish with parsley and cheese chips.
5
For the cheese chips, grate Parmesan coarsely. Coarsely chop the pumpkin seeds. Mix both with the fried bacon strips. Then possibly with a tablespoon about 8 flat heaps each on two baking sheets covered with baking paper.
6
Bake one after the other in a preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 6 minutes. Immediately cool down on a rack. Garnish pumpkin soup with it, add remaining chips.
7
The cheese chips are also nice on cheese plates and with leaf salads.