Spicy Pumpkin-Carrot Cream Soup
"The silky smooth texture and rich taste, in combination with the slightly crunchy bacon really took me by surprise. Very loosely based on a recipe for carrot soup. It takes a while to prepare, but it's not difficult or stressfull, and very rewarding."
- Ready In:
- 1hr 45mins
- Ingredients:
- 10
- Serves:
-
2-3
ingredients
- 750 g pumpkin (skinned, cleaned and chopped)
- 300 g carrots (chopped)
- 1 large onion (finely chopped)
- 1 sweet bell pepper (finely chopped)
- 250 g bacon (cubed)
- 100 ml cream
- fresh basil
- pepper
- paprika
- chili powder
directions
- Pick a pan for the soup and bake bacon in it until crisp with some pepper.
- Take out the bacon with a slotted spoon and save it for later.
- Sautee bell pepper and onion in bacon fat until soft.
- Add carrot and pumpkin, as well as the paprika and chili, and turn down the flame a bit.
- Regularly stir the mixture, keeping the lid on in between, until the pumpkin is very soft. (Use a low temperature to prevent burning.).
- Once the pumpkin has become very soft, add the cream and use a masher to reduce any big pieces to pulp.
- Let it simmer until you're ready to serve, adjusting taste if necessary.
- A minute or so before serving, add the fresh basil (tear the leaves). Then stir in the crisp bacon and serve.
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