You know we love pumpkin. In all varieties, shapes and variations. And we like Hokaido from our own cultivation best of all.
Today we have another pumpkin recipe for you. There is a fine pumpkin cream soup with South Tyrolean bacon (or for those who prefer it vegetarian, without the bacon, of course).
Cream of pumpkin soup is again something that you can freeze or boil down well. That’s why our recipe is for eight people. If that’s too much for you, you can of course simply halve the amount of ingredients. However, you add the bacon on its own. That means if you want to freeze half of it, you only need half of the bacon for the moment.
For eight servings you need the following ingredients:
- 1300 g Hokay squash
- 2 medium potatoes
- 1 large onion
- 1.500 ml Vegetable broth/vegetable stock
- 1TL Curry powder
- Salt
- Cayenne pepper
- 4 tbsp. oil
- 16 slices of South Tyrolean bacon, thinly sliced (or correspondingly less)
- Parsley
As always, the preparation of the pumpkin cream soup is quick and easy:
Cut the pumpkin and potatoes into 1 to 2 cm cubes.
Finely chop the onion and sauté in a high pot with the oil until golden brown. Then add the previously diced vegetables and sauté for a few minutes. Keep stirring in between so that nothing burns. Then add the curry powder and continue to sauté so that the ethereal oils can escape from the curry and the spice can develop its full aroma.
Now pour in the vegetable stock and simmer for about 25 minutes over medium heat. When the pumpkin and potatoes are soft, remove from the heat and puree with a hand blender directly in the pot and season with salt and cayenne pepper.
Fry the South Tyrolean bacon in a coated pan until crispy on both sides and drain on kitchen paper.
Arrange the soup in deep plates and garnish with the fried bacon and parsley.
We wish you a good appetite!
