Pumpkin cream soup

Smoked Bacon Pumpkin Cream Soup

Preparation time: 15 minutes
Cooking time: 30 minutes
Total: 45 minutes
Servings: 4

Are you dreaming of a soup that warms your soul and reminds you of the flavors of autumn? Smoked bacon pumpkin cream soup is the perfect choice! This simple yet flavorful recipe is sure to become a family favorite. Here’s how to prepare it step by step!

Ingredients:

- 400 g pumpkin (preferably Hokkaido or Butternut)
- 1 large onion, finely chopped
- 4-5 slices of smoked bacon, diced
- 200 g sour cream (for cooking, preferably with a fat content of 20%)
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Olive oil, for sautéing
- A pinch of nutmeg (optional, but recommended for a more complex taste)

Preparation:

1. Preparing the pumpkin: Start by peeling the pumpkin, then remove the seeds. Cut it into small cubes, about 2-3 cm. If using Hokkaido pumpkin, you do not need to remove the skin, as it softens when cooked.

2. Cooking the bacon: In a large pot, heat a little olive oil over medium heat. Add the diced smoked bacon and sauté until crispy and fragrant - about 5-7 minutes. It's important to stir occasionally to brown them evenly.

3. Sautéing the onion: Add the chopped onion to the pot with the crispy bacon. Continue cooking for 3-4 minutes, or until the onion becomes translucent and soft. The flavors of the bacon will combine with the onion, bringing a delicious taste.

4. Adding the pumpkin: Place the pumpkin cubes in the pot. Sprinkle with salt, pepper, thyme, and rosemary. Mix well to coat the pumpkin with the spices and let the flavors release. Let everything sauté for 5 minutes, stirring occasionally.

5. Boiling: Add water or vegetable broth (about 1 liter) to the pot, enough to cover the pumpkin. Bring to a boil, then reduce the heat and let it simmer for 20 minutes or until the pumpkin is soft and can be easily mashed with a fork.

6. Blending: Using an immersion blender or a regular blender, puree the soup until creamy, smooth, and velvety. If you prefer a finer texture, you can strain the soup through a sieve.

7. Finishing: Add the sour cream and a pinch of nutmeg. Mix well and let the soup simmer on low heat for another 5 minutes to combine the flavors. Adjust the taste with salt and pepper if necessary.

Serving:

Serve the pumpkin cream soup in deep bowls, garnished with crispy croutons or a few slices of fried bacon for added texture. You can also drizzle some olive oil on top or even add a few fresh basil leaves for a more elegant look. This soup is perfect for a cozy dinner or as an appetizer at a festive meal.

Variations:

To diversify the recipe, you can add other vegetables to the mix, such as carrots or sweet potatoes. You can also experiment with different types of meat, such as smoked chicken or even a vegetarian version by omitting the bacon and using olive oil and vegetables for a lighter taste.

Enjoy this pumpkin cream soup that perfectly combines the sweetness of pumpkin with the flavor of smoked bacon! It’s a true delight that will please any cooking enthusiast.