Summary

Ingredients

• 500 g pumpkin (se)
• 2 medium onion (s)
• 2 apples, more sour
• 2 sprigs rosemary, fresher
• 1 small Bunch parsley, chopped
• 150 g bacon
• 200 ml milk
• 1 pinch (s) nutmeg
• 200 ml vegetable stock
• some margarine

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Instructions

1. Cut the onions and apples into large pieces and sauté in margarine. In the meantime, peel the pumpkin, cut into pieces and add to the onions and apples. Sauté everything for about 5 minutes over high heat. Then add the rosemary sprigs and the broth and let simmer gently for about 15 minutes.
2. Cut the bacon into small pieces and fry until crispy in an extra pan, then set aside.
3. Take the rosemary out of the soup and add the parsley to the pumpkin, mix everything. Season to taste with pepper and nutmeg. Add the bacon, possibly add a little salt to everything (depends on the bacon). Serve hot.