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!
PUMPKIN CREAM, WITH MUSHROOMS AND BACON (easy recipe)Print This
- 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
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!