Summary

Ingredients

• 0.5 ½ pumpkin (se), Hokkaido
• 200 g bacon, streaky
• 1 onion (s)
• 3 clove (s) garlic
• 1 teaspoon black pepper
• 1 tablespoon paprika powder, (rose paprika)
• 2 large carrots
• 2 large potatoes
• salt
• parsley
• 1 liter vegetable stock
• 200 ml whipped cream, liquid

Print Recipe Pin Recipe

Instructions

1. 1. Preparatory steps:
2. Cut the bacon into cubes.
3. Core, wash and cut the pumpkin into large cubes. With the Hokkaido pumpkin, the shell can also be processed.
4. Finely dice the onion.
5. Cut the garlic into fine cubes.
6. Cut the carrots into slices.
7. Dice the potato.
8. 2. Preparation:
9. Prepare the broth in a large saucepan.
10. Heat oil, in my case rapeseed oil, in a large pan with high walls. Sweat the pumpkin in it and add a little salt. Add the onions and garlic and sauté too.
11. Put everything together in the saucepan with the broth and add the potatoes and carrots. Let everything boil together for 20 minutes.
12. In the meantime, fry the bacon in the pan until it is brownish but also still juicy.
13. Use a hand blender to puree the pumpkin with the other ingredients in the pot to make a thick and creamy soup. I leave bits of the individual ingredients as they are because I prefer that.
14. Then the soup is seasoned with salt and pepper; add the paprika powder and parsley.
15. Then I let the soup simmer with the cream for a few minutes, taste again and that`s it.