Summary

Ingredients

• 1 small pumpkin (se) (Hokkaido), approx. 500 g
• 1 onion (s)
• 1 clove garlic
• 2 medium potato (s)
• 100 g chestnut (s), cooked, out the packae
• 800 ml broth
• 100 ml cream
• salt and pepper
• Sherry, dry
• 0.5 ½ bunch parsley, finely chopped
• 100 g bacon, diced
• roasted onions
• olive oil

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Instructions

1. Wash the pumpkin, remove the seeds and cut into pieces. Peel and chop the onion and garlic. Also peel the potatoes and cut into large cubes.
2. Chop the chestnuts too.
3. Sweat everything in a saucepan with a little olive oil, deglaze with stock and cook until cooked. Then puree.
4. Season to taste with cream, salt, pepper and sherry. Stir in finely chopped parsley.
5. Fry the bacon cubes in a pan until crispy.
6. Arrange the soup in plates and serve sprinkled with diced bacon and fried onions.