Pumpkin Soup with Smoked Bacon Strips

Pumpkin Soup with Smoked Bacon Strips
6 servings

1 pumpkin (1 kilo), washed
150 g Smoked Bacon Strips
2 onions, finely chopped
1 small carrot, diced
1 apple, diced
3 tbsp oil
1 tsp ground cinnamon
1 tsp curry
500 ml of vegetable stock
6 tbsp sour cream
a few leaves of parsley (optional)

Preheat the oven to 150°C. Place the pumpkin on a baking tray and put it in the oven for 30 minutes to cook until it’s soft and easy to cut. Gently fry the onion, carrot and apple in some oil until tender. Add the cinnamon and curry powder and fry briefly.

Cut the pumpkin into chunks and remove the seeds. Add the pumpkin and the broth to the other vegetables and simmer for 15 minutes. Meanwhile, fry the Smoked Bacon Strips in oil for about 4 minutes until crispy. Puree the soup in a blender or with a handheld mixer.
Serve the soup with a spoonful of sour cream and a sprinkle of Smoked Bacon Strips and some parsley to garnish.