Summary

Ingredients

• 1 Hokkaido pumpkin (se)
• 2 medium onion (s)
• 1 bulb / n garlic, Chinese
• 3 tomato (s)
• 2 apples
• 1 orange (s), juice it
• 2 tablespoon vinegar
• 2 tablespoon sugar
• 1 liter meat broth
• 1 pinch (s) chili powder
• 2 pinches clove powder
• 1 pinch (s) cinnamon powder
• 25 g iner, fresher
• 200 g bacon cubes
• salt and pepper
• some parsley, chopped

Print Recipe Pin Recipe

Instructions

1. Wash and divide the pumpkin, scrape out the seeds and the inner softness with a spoon and cut into pieces. Peel the onion, cut into cubes and fry in a little olive oil in a saucepan.
2. Finally, add the garlic finely chopped. Peel and roughly dice the apples, add them to the pan with the roughly diced tomatoes and finely diced ginger. Deglaze with the meat stock and add the Hokkaido.
3. Squeeze the orange and bring to the boil with the spices and the remaining ingredients. Season well with salt and a little pepper. When the pumpkin is soft, puree everything.
4. Fry the bacon cubes well in a pan and let them steep in the soup for a short time. Arrange on the plate with some fresh parsley.