Pumpkin soup with bacon
A warming soup that tastes even better with homemade broth.
- Servings4 Portions
- Cook Time90 min
This soup is very simple, although it may take some time. I use butternut squash, but it can be replaced with other types of pumpkin as well. I like to save on the pumpkin seeds and roast them and then use as a topping partly for a little taste, but mostly to get a little different texture.
What makes this soup extra good is that I use a homemade broth. It is absolutely not difficult, but it requires preparation a little earlier. I take care of much of what is left over when I cook and save the leftovers in the freezer. When the freezer is filled with various leftovers (grilled chicken carcass, odd pieces of vegetables and more) I take a 5-liter pot and throw in what I have, fill it with water and let everything boil for an hour. Then I strain the broth and let it cool and then freeze it in 500g packages that I can pick out when a recipe requires broth. In this way, I take care of various leftovers and get a very tasty broth that is completely free of additives. The taste may differ a little from time to time, but that is only positive. Some things I usually bring are various bones from chicken, vegetables such as carrots, onions, chili, garlic and ginger as well as spices from my pots that I did not have time to eat when they were at their freshest. It may sound a bit cumbersome, but the end result will be really good. If you do not want to do this, it is easy to replace with 2 bouillon cubes and a liter of water.
I think that apple sweetness in the soup, bacon and thyme fits really well, but if you do not want bacon, you can simply exclude it - it will be a good soup anyway.
I reckon that you cut off about 200-300 grams of peel from a butternut squash as 1kg as it is stated in the recipe refers to the useful part of the pumpkin. So you should buy a pumpkin that weighs a little more then. It does not have to be completely accurate - a little variation does not hurt.
When I eat this soup as a main course, I reckon that it is enough for about 4 servings. If you use it as an appetizer in smaller bowls, it is easily enough for 8 instead.Some variants
- Use other types of pumpkin such as Muscat.
- Replace the homemade broth with 2 bouillon cubes and one liter of water. Then possibly use less salt as I start from my homemade broth that is completely salt-free.
- Exclude bacon to make the soup vegetarian.
- Top the soup with some parmesan cheese or other aged cheese.
- Add a chili, some hot sauce or sambal oelek for some heat.
- A little ginger in the soup will be delicious. Grate fresh ginger and let it boil with the rest of the ingredients.
- Replace sour cream with coconut milk. The soup gets a different taste, but its worth a try.
- Its good to have some more bread. Feel free to try serving with foccacia.
- You can buy roasted pumpkin seeds in the store if you do not want to roast yourself.
|Energy||3177.75 kcal||794.44 kcal||95 kcal|
|Carbohydrates||214.41 g||53.6 g||6.41 g|
|Fat||252.55 g||63.14 g||7.55 g|
|Protein||58.54 g||14.63 g||1.75 g|
|Sugar||82.62 g||20.66 g||2.47 g|
|Salt||28.1 g||7.02 g||0.84 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Preheat oven to 200°C.
- Cut off the skin and chop the butternut squash into smaller pieces. Save the seeds.
- Peel and cut carrot and onion into larger pieces.
- Peel the garlic.
- Place pumpkin, onion, carrot and garlic on a baking tray and bake in a 200°C oven for 30 minutes.
- Remove the vegetables from the oven and pour them into a saucepan.
- Add peeled and coarsely sliced apples and the homemade broth.
- Bring to a boil and simmer for 20 minutes under a lid.
- Add creme fraiche and salt. Mix with a hand mixer until the soup is smooth.
- While the oven is still hot - roast the seeds with a little salt for about 10 minutes (200°C).
- Fry the bacon in smaller pieces.