Cream of pumpkin soup with bacon

Submitted by enr on 06 Jul 2009
1 kg pumpkin
1 large carrot
1 tbsp grated ginger
1 onion
2 tbsp butter
1 liter vegetable broth (from cubes)
1 clove garlic
salt, black pepper and parsley
200 g cooking cream
12 strips of bacon
Cream of pumpkin soup with bacon
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Pumpkin and carrot cut into cubes. Chop in small pieces and stew in the butter. Add the pumpkin, carrot and ginger. Pour the broth and add the spices and garlic blend. Boil for 20 minutes. Everything passaged, seasoned with cream and boil again. Pieces of bacon fry lightly. Cream soup is poured into bowls, as in every place in three strips of bacon. The soup is served abundantly sprinkled with parsley.
1 user
06 Jul 2009
Magazine * Bella *


The soup was very tasty. Instead of parsley and garnish with pumpkin seeds. Bacon swapped to Canadian bacon - it tastes like bacon, but it is not greasy.

gkostova04, several of our experience with pumpkin cooked meal I can say that blends better with the patterned side of bacon, not the dry (that which when you tell him Canadian bacon). Well, if you're on a diet or just that you have a dry part of it (or smoked ham), but I would definitely recommend you the cooked crispy bacon to be part of a slaninkata :)

Nevi, in this case the choice of bacon was not mine, but we liked. In general do not like greasy.

I only share my experience :) And we are so greasy, but bacon is bacon :)