Pumpkin cream soup with bacon and garlic croutons
4 servings
60 minutes
Pumpkin cream soup with bacon and garlic croutons is an embodiment of French culinary art, a harmony of tenderness and richness. Its roots trace back to the traditions of European autumn dishes, where pumpkin becomes the main character of seasonal recipes. The velvety texture of the soup is created by carefully sautéed vegetables and delicate blending, while cream adds a special softness. Salty crispy bacon and aromatic garlic croutons complement the softness of the pumpkin, creating a perfect balance of flavors. This soup warms on cool evenings, satisfies, and delights with subtle gastronomic nuances. It can be served as a main dish or as an exquisite starter to dinner. The magnificent combination of simple ingredients turns this recipe into a culinary delight worthy of the most refined gourmets.
1
Boil potatoes in chicken broth until half-cooked
- Chicken broth: 2 l
- Potato: 5 piece
2
Meanwhile, cut the pumpkin into small cubes and sauté with onion and carrot.
- Pumpkin: 500 g
- Onion: 1 piece
- Carrot: 1 piece
- Vegetable oil: to taste
3
add to the broth
- Pumpkin: 500 g
4
Blend everything until creamy consistency.
5
Add cream and balance the taste with salt and sugar
- Cream: 250 ml
- Sugar: to taste
- Salt: to taste
6
Put on the fire and boil until it starts to boil
7
Serve in portions with thinly sliced bacon and garlic croutons
- Bacon: 300 g
- Garlic flavoured croutons: 100 g