Summary

Ingredients

• 1 pumpkin (se) (Hokkaido)
• 7 potato (s)
• 2 teaspoons vegetable stock
• 1 package bacon, diced or lean diced ham
• 1 large onion (s)
• water
• salt and pepper
• fat

Print Recipe Pin Recipe

Instructions

1. Peel and dice the onion. Wash Hokkaido very well and cut in half. Then scrape out the seeds with a spoon and cut into 2-3 cm cubes. Peel and wash the potatoes and cut into pieces the same size as pumpkin.
2. Sauté the onions in a little fat until translucent. Deglaze with a little water. Add the Hokkaido and potatoes. Top up with enough water to cover about two-thirds of the pumpkin and potato cubes. Add the vegetable stock, stir, put the lid on and cook over medium heat for about 15-20 minutes. Don`t cook mushy!
3. Remove from heat and mash with the potato masher. Possibly add water if it is too thick. I like it when there are still a few pieces left, so I don`t mash it.
4. Add the bacon and bring to the boil again. Season to taste with salt and pepper.
5. I like this soup best when reheated the next day.