Filter
Reset
Sort ByRelevance
HELLION
Pumpkin soup with sage and bacon
Pumpkin soup with leek, sage, bacon and ricotta.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
30 minMain dishsoft goat cheese, honey, salt, white raisin, butter, chicken breast, breakfast bacon, bacon, zucchini, garlic, olive oil,chicken with goat's cheese and bacon -
15 minMain dishSpaghetti, chicory, shoulder ham, traditional olive oil, fresh cream, Pecorino Romano,spaghetti with creamy chicory -
20 minMain dishpenne, zucchini, garlic, fresh fresh mint, traditional olive oil, frozen garden peas, pesto alla Genovese,penne pesto with green vegetables -
60 minMain dishonion, celery, solid potatoes, half-to-half-chopped, medium sized egg, traditional olive oil, fine frozen garden peas,meatloaf
Nutrition
300Calories
Sodium0% DV2.034mg
Fat35% DV23g
Protein28% DV14g
Carbs3% DV9g
Fiber16% DV4g
Loved it