Pumpkin Soup Recipe with Spinach and Crispy Bacon

Ingredients

• 2 kg pumpkin, coarsely chopped
• 2 potatoes, coarsely chopped
• 2 carrots, finely chopped
• 1 onion, cut into slices
• Salt
• 2 tbsp vegetable broth
• 1/2 cup low fat tea cream
• 300 gr. bacon
• 4 cups baby spinach tea, washed
• Extra sour cream, for serving

Implementation

step 1

Combine the pumpkin, potatoes, carrots and onion in a medium-sized saucepan with enough water to cover the vegetables and salt.

step 2

Bring to the boil, lower the heat and simmer until all the vegetables are soft. Add the broth, stirring and try. (Add more salt or broth to suit your tastes). Add the spinach leaves and gently push them into the hot water until they wither.

step 3

In another pan, sauté 3/4 of the bacon until crispy.

step 4

When the bacon is ready and the vegetables are soft, add the sour cream and bacon to the pot and using a hand blender, mix the soup until smooth and without lumps. Alternatively, pour the ingredients into a blender and mix until smooth.

step 5

Serve with a little extra cream and the rest of the bacon on top.