Pumpkin and potato puree soup

Delicious soup. You can prepare both dietary and high-calorie options.

Ingredients

• Pumpkin - 500 g
• Potatoes - 500 g
• Raw smoked bacon - 200 g
• Parmesan cheese - 50 g
• Cheese - 100 g
• Onions - 1 pc.
• Vegetable broth - 1.5 l
• Olive oil
• Green onions, parsley
• Cream 20% - 200 ml
• Crackers

Directions

1. Peel the pumpkin, cut into cubes. Peel and cut the potatoes too.
2. Cut the bacon into cubes and fry in a non-stick saucepan (no oil needed, as fat will come out). Put the fried bacon in a bowl, we will need it later. Of course, if you want to make a dietary soup, skip this step!
3. Chop the onion, it is not necessary to chop it, anyway, then we will grind everything with a blender. Add a drop of oil to the saucepans and fry the onions until golden brown.
4. Add pumpkin and potatoes to a saucepan, fry a little too.
5. Pour in hot vegetable broth so that it covers the vegetables by about 2 cm.
6. Close the lid and cook until vegetables are tender (20-25 minutes). Turn off the fire.
7. Grind our soup with a blender.
8. Add cream and mix well. Again, if you're making a dietary option, don't add cream.
9. Chop green onions and parsley.
10. We rub the cheese.
11. Pour soup into each plate. Add fried bacon, cheese, herbs and croutons to the pumpkin puree soup.
12. Bon Appetit!