Summary

Ingredients

• 300 g pumpkin meat, diced
• 250 g potato (s), floury, diced
• 1 piece (s) ginger, diced (amount to taste)
• 1 small chilli pepper (s), red, cut into rings (without the kernels)
• 1 carrot (s), diced
• 1 small onion (s), diced
• 40 g butter
• 750 ml vegetable stock
• 200 ml cream, or coconut milk
• 1 lemon (s), (untreated)
• 125 g ham, diced Kat ham
• some black pepper
• some pumpkin seed oil, (optional)
• some chervil, or flat leaf parsley

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Instructions

1. The ingredients don`t have to be cut too small, because the soup is pureed at the end anyway.
2. Brown the onion in the butter. Then sauté the pumpkin flesh, the potatoes, the ginger, the carrot and the chilli pepper and add the vegetable stock. Simmer with the lid on for about 15-20 minutes. (depending on the size of the pumpkin and potato cubes). Then mix the soup with the hand blender. Add the cream or coconut milk and keep warm.
3. Then leave the bacon cubes in a pan without fat and pour away the fat that has escaped. Add the crispy bacon cubes to the soup and season with grated lemon zest, lemon juice and pepper. If you like, you can add a few drops of pumpkin seed oil, chervil or parsley to the plate.