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, like all the creams made from vegetables, Also this is completely customizable to taste or the cravings of the moment. This time I wanted a strong taste and I made spicy and dense, then I added mushrooms and bacon after being tantalizingly focus high to make them tasty and crispy. Any Crouton and supper's ready.
Remember that each vegetable can be the basis for a tasty and smooth light: always using extra virgin olive oil, a piece of garlic or onion and a potato to make your velvety creamier, you can safely pick any. Both in the gasket (dried fruit, sautéed vegetables, cold cuts) both in the type of vegetables: take a cue from my SOUPS RECIPES, SOUPS AND STEWS and you will see that even a soup can be a gourmet dish.
And now good day!
1,5 kg of red pumpkin less waste
400 grams of potatoes
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
For the cream of pumpkin soup with mushrooms and bacon, mettere in un’ampia casseruola un filo d'olio, 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, quindi unire il latte ed eventualmente un po' di brodo in modo da ottenere una zuppa cremosa e vellutata, 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, aggiungere un filo d'olio e saltarvi i funghi e il timo, 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!