Pumpkin soup with bacon and sesame toast

Name: pumpkin soup with bacon and sesame toast
Total time: 30 min
Yield: 4
Ingredients: 4 tablespoon peanut oil; 4 tablespoon sunflower oil; 3 onion; 2 clove garlic; 200 gram bacon; 1 teaspoon cumin powder (djinten); 1 teaspoon coriander powder (ketoembar); 1 kilogram pumpkin; 250 gram potato; 1 liter vegetable stock; 1 liter herbal broth; 4 cut Whole grain bread; 3 tablespoon Sesame seed; 2 teaspoon cornstarch; 2 teaspoon all in one; 100 milliliters cooking cream; Tabasco

Ingredients

4 tablespoon peanut oil
4 tablespoon sunflower oil
3 onion
2 clove garlic
200 gram bacon
1 teaspoon cumin powder (djinten)
1 teaspoon coriander powder (ketoembar)
1 kilogram pumpkin
250 gram potato

1 liter vegetable stock
1 liter herbal broth
4 cut Whole grain bread
3 tablespoon Sesame seed
2 teaspoon cornstarch
2 teaspoon all in one
100 milliliters cooking cream
Tabasco

Directions

Heat 2 tablespoons of oil in a soup pan, fry the onion and press the garlic above it.
Add the bacon and cook for about 3 minutes.
Scoop the cumin and coriander through and fry for about 1 minute.
Add the pumpkin and potato, pour the stock and cook gently for 15-17 minutes. Preheat the oven to 190 ° C.
Brush the bread with the rest of the oil and sprinkle with the sesame seed. Place the slices on a baking sheet in the oven for about 15 minutes.
Mix the cornstarch with the cream and bind the soup lightly. Season with tabasco.
Serve the sesame toast with the soup.