Pumpkin soup with sage and bacon

Name: pumpkin soup with sage and bacon
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 fresh pumpkin; 2 leeks; 2 el traditional olive oil; 1 liter chicken broth from tablet; 4 twig fresh sage leaf; 200 g low fat smoked bacon strips; 1 toe garlic; 100 g ricotta fresh cheese

Pumpkin soup with leek, sage, bacon and ricotta.

Ingredients

Kitchen Stuff

1 blender

Directions

Cut the pumpkin into pieces, peel and remove the seeds and stringy inside. Cut the flesh into pieces.
Wash the leek and cut into thick rings.
Heat the oil in a soup pan and fry the pumpkin and leeks for 5 minutes. Add the stock. Bring to the boil and cook on low heat for 20 minutes.
Meanwhile cut the leaves of the sage into thin strips. Heat a frying pan without oil or butter and bake the bacon strips in 8 min.
Slice the garlic. Remove the bacon from the pan and keep separate. Leave some shortening in the pan and fry the sage and garlic.
Add the bacon again and remove the pan from the heat.
Remove the soup pan from the heat and puree the soup with the hand blender. Season with pepper and salt.
Serve with a spoon of ricotta and the spicy bacon.