The beautiful and appealing colour of this pumpkin soup is not the only reason why gourmands at any age like it so much. You can garnish it with a slice of crisp fried bacon and an unexpected ingredient – maple syrup.
- 1 medium size pumpkin
- Chicken broth
- 4 thin bacon slices
- Maple syrup
- Allspice, salt
1.Firstly, cut the pumpkin into halves, scoop the seeds out and cut it into big chunks. Roast the pumpkin pieces in the oven at 160° C for around 30-40 minutes until soft and caramelised.
2. Blend the roasted pumpkin together with the chicken broth. You can adjust the thickness of the soup by adding more or less broth to your liking. Soup consistency should be quite thick, like a purée. Season the soup with cardamom, allspice and salt.
3. Fry the slices of bacon in a hot skillet until they are crisp. Soak the fat up with the paper towels and place the bacon on top of the bowls of soup. Before serving you can drizzle maple syrup on the slices of bacon. This will create an amazing sweet and salty combo.