Creamy Pumpkin Soup with Bacon

Ingredients

• 2 carrots
• 400 g peeled and seeded pumpkin flesh (e.g., muskmelon or butternut squash)
• 1 onion
• 1 Garlic clove
• 1 tsp freshly grated ginger
• 2 tbsp butter
• 800 ml meat broth
• 150 ml whipping cream
• Salt
• Cayenne pepper
• freshly ground nutmeg
• 8 slices bacon
• chive rosettes for garnish

Instructions

1. 1.

   Peel and dice the carrots. Dice the pumpkin flesh as well. Peel and finely chop the onion and garlic, then sauté with ginger in hot butter until translucent; add the diced pumpkin and carrots and cook briefly. Pour in the broth and simmer gently for 25-30 minutes. Then puree the soup finely. Add more broth if desired or continue to reduce for a thicker consistency. Stir in the cream (leaving about 4-6 tbsp), seasoning with salt, cayenne pepper, and nutmeg.

2. 2.

   Crisp the bacon slices in a pan until golden brown; drain on paper towels.