Pumpkin butternut is a yellow-orange vegetable with an excellent nutty flavor. The pulp is smooth and firm, quite oily. Soups made from such pumpkin are excellent, especially if you make a puree soup. For a more satisfying first course, you can add slices of fried bacon.
It is necessary
- For four servings:
- - 1 pumpkin butternut;
- - 900 ml of vegetable broth;
- - 200 g of bacon;
- - 150 g of natural yogurt;
- - 30 ml of olive oil;
- - 20 g of cumin;
- - 1 onion;
- - 5 cloves of garlic.
Instructions
Step 1
Take a large saucepan, heat olive oil in it, add bacon slices, fry them for 5 minutes. Then transfer to a plate with a slotted spoon, the oil should remain in the pan.
Step 2
Put the chopped onion in a saucepan, fry for 5 minutes. Cut the pumpkin into cubes, add to the onion, cook together for another 10 minutes. Then add the caraway seeds, chopped garlic, simmer for 3 minutes.
Step 3
Pour in vegetable broth, bring to a boil. Return half of the fried bacon to the bowl, season with spices to taste, simmer for 20 minutes.
Step 4
Now pour the soup into a blender, beat until smooth.
Step 5
Serve ready-made, tender pumpkin soup with leftover bacon, yogurt, and cumin. If you wish, you can decorate with sprigs of fresh herbs.
