Pumpkin Soup with Bacon

On the coldest evenings, but also for a quick and delicious dinner, pumpkin soup is ideal.

1 pack of AIA Bacon Slices

400 g of pumpkin pulp

6 medium potatoes

2 white onions

1 l of vegetable broth

Crushed parsley

Extra virgin olive oil

Salt and pepper

Description

Among the seasonal vegetables of October there is also the pumpkin which is not only the symbol of Halloween, but also and above all a food full of quality and easy to prepare for many delicious recipes. Pumpkin can be roasted in the oven, it can be boiled to make a velvety soup or mixed with Parmigiano Reggiano to make the filling for tortelli.

As Halloween approaches, if you carve your scary pumpkin, you will find yourself with a lot of pulp to use. What to do with it? Easy! A delicious pumpkin soup with crispy bacon.

With this soup you will not only reuse the fruit scraps in a tasty way, but you can also get back on track after the revelry of the Halloween party. The pumpkin soup is a warm dish perfect for autumn evenings that you can also serve as the opening of an important lunch.

Pumpkin soup is quite quick to prepare and you don't need chef skills to make it delicious; the advice is to choose a yellow-fleshed pumpkin, which is generally more flavorful and then rely on the quality of the AIA Bacon Slices.

Here's how to proceed to prepare the pumpkin and bacon soup.

Procedure

Empty the pumpkin of its pulp, or if you have pumpkin already cut into slices, remove all the skin. The pulp must be free of seeds and filaments. The seeds can also be used in the kitchen. Well washed, dried and toasted they will be a healthy and delicious snack

After cutting the pumpkin into chunks, peel the potatoes, cut them and rinse them well to remove the starch.

Cut the two onions into very thin slices and then into small pieces. Heat some EVO oil in a high-sided casserole, which will have to contain the pumpkin and potatoes and put the onion to wilt. Then add potatoes and pumpkin and brown everything together for a few minutes.

Add the half of the broth and let it cook over medium heat. The potatoes and pumpkin will have to become soft. Therefore, it may be necessary to add more broth.
At that point remove the casserole from the heat and with a hand blender reduce everything to a cream. Add the broth depending on how liquid you want your soup to be.

Put everything back on the heat, cover with the lid and continue to cook adjusting the salt and grinding fresh pepper into the soup.

While the soup finishes cooking for a few more minutes, take care of the bacon. In a pan cook the bacon slices until they are crispy.

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