Granny's Pumpkin Soup - pumpkin soup recipe (vegetable soup recipe)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Peel the garlic and onion and chop them coarsely.

Remove the seeds from the pumpkin with the help of a table spoon.

Peel the pumpkin with a peeler or cut the peel off with a knife.

Cut the peeled pumpkin into 1cm pieces.

Roast the pumpkin seeds in a fry pan until they are light brown, stirring well while roasting. Leave the roasted seeds to cool down on the side.

Put the bacon cubes in the same pan and fry them until they are crispy. Remove them from the pan for later use.

Melt the butter in a pan over medium heat.

Add the garlic and onions and stew them.

Add the pumpkin and continue stewing.

Add a pinch of salt and continue stewing.

Add the plain flour and stir.

Pour in 50ml of white wine and 500ml of vegetable stock and bring to a boil.

Turn down the heat to low, cover the pan, and cook for 20 minutes.

Turn off the heat and blend the soup until creamy with a hand-held mixer.

Pour half of the cream into the soup, saving the other half for decoration later.

Taste the soup and season to your taste with salt and pepper.

Serve the pumpkin soup with the crispy bacon, whipped cream, and the roasted pumpkin seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens