Pumpkin soup with bacon

Pumpkin soup with bacon

Ingredients

• Vegetable oil - 1 tablespoon
• Pumpkin - 1 pc.
• Bulb onion - 1 pc.
• Carrots - 1 pc.
• Broth - 750 ml.
• Bacon - 250 gr.
• Smoked bacon - 125 gr.
• Sour cream or ready-made yogurt - 3 tablespoons
• Parsley - 2 tablespoons
• Seasonings (salt, pepper)
• Garlic - 1 clove

Directions

1. Fry the onions and plain bacon in hot oil until the onions are golden brown. Wash the pumpkin, peel it, cut it in half and take out the seeds. Put pumpkin with carrots in the finished broth, boil and cook for twenty minutes. Fry smoked bacon in a frying pan with a little oil for five minutes. Pass the soup with finished pumpkin through a blender. Add seasonings and garlic to the resulting puree. When serving on top, garnish with parsley and fried smoked bacon, and add a spoonful of sour cream or ready-made yogurt.