Pumpkin Soup with Bacon

Ingredients

• 1 kg pumpkin
• 150 g bacon
• 1 medium onion
• 750 ml vegetable broth
• 100 ml heavy cream
• 2 tbsp olive oil
• 1 tbsp black sesame seeds
• 1 tsp salt

Instructions

1. 1

   Peel and dice the 1 kg pumpkin into 2 cm cubes. Peel and chop the 1 medium onion.

2. 2

   In a large pot, heat the 2 tbsp olive oil over medium. Add the chopped onion and cook until soft and translucent, about 5 minutes.

3. 3

   Add the pumpkin cubes and 1 tsp salt. Stir to coat, then cook for 2 minutes until slightly fragrant.

4. 4

   Pour in the 750 ml vegetable broth. Bring to a boil, then reduce heat and simmer until the pumpkin is fork-tender, about 20 minutes.

5. 5

   While the soup simmers, cook the 150 g bacon in a skillet over medium until crispy, about 8 minutes. Drain on paper towels and crumble.

6. 6

   Using an immersion blender, puree the soup until smooth. Stir in the 100 ml heavy cream and heat through for 2 minutes.

7. 7

   Ladle the soup into bowls. Top with crumbled bacon, a drizzle of extra cream, and sprinkle with the 1 tbsp black sesame seeds.

Tools you’ll need

• large pot
• immersion blender
• skillet
• knife
• cutting board

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