Pumpkin cream soup with bacon, arugula and croutons
4 servings
30 minutes
Pumpkin cream soup with bacon, arugula, and croutons is an exquisite combination of flavors and textures that captivates from the first spoonful. The delicate pumpkin base, seasoned with aromatic spices, gains depth from the cream. Crispy bacon adds richness, while crunchy croutons and fresh arugula create a play of contrasts. This soup has roots in Mexican cuisine, where pumpkin is often used in traditional dishes. It is perfect for cozy evenings, warming you with its rich flavor and creamy texture. The garnish of bacon and arugula makes it not only hearty but also elegant. Serve with basil leaves to enhance the aromatic composition. Enjoy your meal!
1
Heat vegetable oil in a pot, add diced onion and minced garlic, and sauté until soft. Add ground ginger and nutmeg.
- Onion: 1 piece
- Garlic: 1 head
- Vegetable oil: 3 tablespoons
- Ground ginger: pinch
- Ground nutmeg: pinch
2
Chop bell pepper and pumpkin finely, add to onion and sauté for 5-7 minutes. Add water, salt, pepper, add bay leaf and cook on medium heat for 10 minutes until the pumpkin is soft.
- Bell pepper: 1 piece
- Pumpkin: 1 piece
- Water: 1 glass
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: to taste
3
Pour the soup into a blender and blend until smooth, then add cream and blend a little more.
- Cream 20% fat: 100 g
4
In a dry pan, fry the bread cut into small cubes. Then fry the bacon and add arugula to the warm pan to wilt slightly. Set them aside while the soup cooks.
- White bread: to taste
- Bacon: 2 pieces
- Rocket (arugula): to taste
5
Put the cream soup back on the heat and bring to a boil.
6
Pour the cream soup into bowls, garnish with bacon and arugula, and top with croutons and a few fresh basil leaves. Enjoy your meal!
- Bacon: 2 pieces
- Rocket (arugula): to taste
- White bread: to taste
- Purple basil: to taste
