Pumpkin and Tomato Soup with Bacon
6 servings
40 minutes
Pumpkin and tomato soup with bacon is a harmonious blend of the gentle sweetness of pumpkin and the tart freshness of tomatoes, complemented by the spicy aroma of thyme and curry. This dish originates from American cuisine, where the autumn harvest of pumpkin inspires the creation of warming soups. The creamy texture is provided by cream, while chicken broth adds depth of flavor. The white part of leeks and garlic add savory notes, and crispy bacon completes the composition with a salty, rich touch. Perfect for a cozy family dinner or an autumn feast. Served hot with slices of fresh bread that can be dipped into this aromatic soup. The dish warms and delights with its taste, making it a wonderful choice for cool evenings.
1
Cut the pumpkin into pieces, brush with olive oil, and send it with thyme to an oven preheated to 180 degrees for fifteen minutes.
- Pumpkin: 1 kg
- Olive oil: 50 ml
- Thyme: 5 stem
2
Sauté the finely chopped white part of the leek with garlic in butter, add curry, chopped tomatoes, and simmer for three minutes. Then add the pumpkin, which should be taken out of the oven by then, broth, and cream. Cook for twenty minutes, season with salt and pepper if needed.
- Butter: 50 g
- Leek: 1 stem
- Garlic: 4 cloves
- Red curry powder: 1 teaspoon
- Tomatoes: 200 g
- Pumpkin: 1 kg
- Chicken broth: 1.5 l
- Heavy cream 35% fat: 200 ml
- Salt: to taste
- Ground black pepper: to taste
3
Fry the bacon slices in a pan until crispy, crumble the bacon into bowls with soup, and serve.
- Bacon: 100 g
