Summary

Ingredients

• 1 Hokkaido pumpkin (se)
• 2 handfuls leeks
• 2 carrot (s)
• some fat for frying
• 3 tablespoon flour
• 750 ml vegetable stock
• 2 onion (s), roughly chopped
• 1 packet bacon cubes (approx. 25 g)
• 2 egg yolks
• 400 ml heavy cream, whipped until stiff
• salt and pepper
• Thyme
• possibly garlic if necessary
• Pumpkin Seed Oil

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Instructions

1. Clean and dice the pumpkin, carrots and leeks and place in a saucepan. Sweat everything in a little hot fat, then sprinkle with flour. Stir well and add enough stock to just cover everything.
2. Then fry the bacon and the onion in a pan until golden and then put them in the saucepan.
3. When the pumpkin and vegetables are done, puree everything finely. Whisk two egg yolks with some of the cream and slowly add during the pureeing so that the egg does not freeze. Whip the rest of the cream until stiff and then add it to the soup. Season to taste as needed.
4. If you like, you can decorate your soup with pumpkin seed oil when serving.