Pumpkin Creamy Soup with Crispy Bacon

30 minuts 3 porções


  • - Extra Bacon slices from 𝗦𝗮𝗹𝘀𝗶𝗰𝗵𝗮𝗿𝗶𝗮 𝗟𝗶𝗺𝗶𝗮𝗻𝗮
  • - 500 grs. Small pumpkin in pieces
  • - 1 large carrot or 300 grs. carrot in pieces
  • - 1 chopped small onion
  • - 1 clove of garlic
  • - Water q.b
  • - a thread of olive oil
  • - salt to taste
  • - Black pepper q.b (optional)
  • - Pumpkin seeds q.b (optional)


  1. • Place the pumpkin, carrot, onion, garlic clove and a dash of oil in a pan. Let it simmer for a while and then add water to half the vegetables. Add salt and cook.
  2. • Fry the bacon in its own fat until golden and crispy. Reserve.
  3. • As soon as the vegetables are cooked, grate very well with the wand until it becomes a velvety cream.
  4. • Serve the cream with the crispy bacon in pieces or as I suggest in the photo. Garnish with pumpkin seeds and freshly ground black pepper.
Go Back