Spicy Pumpkin-Carrot Cream Soup |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 3 |
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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. 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:
1. Pick a pan for the soup and bake bacon in it until crisp with some pepper.
2. Take out the bacon with a slotted spoon and save it for later.
3. Sautee bell pepper and onion in bacon fat until soft.
4. Add carrot and pumpkin, as well as the paprika and chili, and turn down the flame a bit.
5. Regularly stir the mixture, keeping the lid on in between, until the pumpkin is very soft. (Use a low temperature to prevent burning.).
6. Once the pumpkin has become very soft, add the cream and use a masher to reduce any big pieces to pulp.
7. Let it simmer until you're ready to serve, adjusting taste if necessary.
8. 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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