Summary

Ingredients

• 1 ¼ kg pumpkin (s), e.g. Hokkaido
• 1 onion (s)
• 3 apples, sour, e.g. Boskop
• 1 tablespoon butter
• 1 liter vegetable stock
• 400 g potato (s), waxy
• 100 g bacon, mixed, smoked
• 4 stalks thyme, fresh
• 1 tablespoon oil
• salt and pepper

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Instructions

1. Wash the pumpkin, cut into wedges and core. With a Hokkaido, peeling can be omitted, all other types of pumpkin can be peeled. Then roughly dice the pumpkin flesh. Peel the onion and chop finely. Quarter, core, and peel the apples and cut into cubes.
2. Heat the butter in a saucepan. Sauté the onion cubes in it. Add the pumpkin and cook with it. Pour in a liter of vegetable stock and bring to the boil. Then add the apples and let everything simmer for about 20 minutes with the lid half closed. The pumpkin meat should be cooked through.
3. In the meantime, peel, wash and finely dice the potatoes. Also cut the bacon into fine cubes and fry in a pan until crispy. Then take it out. Heat the oil in the rendered fat and fry the potatoes in it. This takes about 10 minutes. Make sure that they don`t stick together. Wash the thyme and strip off the stalks. Add to the potatoes with the bacon. Season with salt and pepper.
4. Finely puree the soup with the hand blender and season to taste.
5. Pour into beautiful soup bowls and sprinkle with the croutons. Serve immediately.