Pumpkin cream, with mushrooms and Bacon

Pumpkin cream, enriched with mushrooms and crispy bacon. A cream of pumpkin really easy, creamy and slightly spicy. The pumpkin soup is one of the most popular autumn recipes: I also love the pumpkin and for me the cream of pumpkin soup is the perfect dish for rainy evenings. In addition, This velvety pumpkin is completely customizable to taste or the cravings of the moment: This time I wanted a taste I made spicy and thick, then I added mushrooms and bacon after being tantalizingly focus high to make them tasty and crispy. Any Crouton and supper's ready. Do not forget to have a look, since we are in the right season, all my RECIPES WITH PUMPKIN and my RECIPES WITH MUSHROOMS. And now good day!


Cream of pumpkin soup with mushrooms and bacon

PUMPKIN CREAM, WITH MUSHROOMS AND BACON (easy recipe)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 1,5 kg of red pumpkin less waste
  • 400 grams of potatoes
  • half leek
  • a spring onion or shallot
  • vegetable broth as required
  • 2 tablespoons cognac or brandy
  • 50 ml whole milk
  • 60 grams of grated Parmesan Seasoned
  • Chili pepper as required
  • extra virgin olive oil as required
  • salt and pepper
  • 150 grams of mushrooms
  • 60 grams of Piacenza bacon
  • fresh thyme as required

PROCEEDINGS

Cream of pumpkin soup with mushrooms and bacon

For the cream of pumpkin soup with mushrooms and bacon, put in a large saucepan a little oil, leek and onion finely chopped and brown (adding in case little vegetable broth) until becoming transparent wither. Meanwhile, cut the pumpkin in chunks and potatoes, then add them to the pan along with the chili, brown and deglaze with cognac. Season with salt, pepper and add 250 milliliters of vegetable stock or otherwise to cover two-thirds vegetables.

Cover and cook over low heat until the vegetables will be no hold. Once the vegetables are cooked, remove the broth and mix all together with the mini pimer, then add the milk and possibly a bit’ of broth so as to obtain a creamy and velvety soup, dense enough. Stir in the cream of pumpkin soup with Parmesan and possibly add salt and keep warm.

Fry the bacon in a frying pan to fire high without using other fats, until crispy. Set aside.

Heat the pan well, add a little olive oil and sauté the mushrooms and thyme, browning over high heat until it will not be formed on both sides of a golden crust, then salt.

Serve the soup of steaming pumpkin, guarnendola with mushrooms and crispy bacon, decorate with thyme leaves and serve immediately. Bon appétit!

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