How to make your pumpkin soup absolutely delicious
Flavor your autumn soup with just a few ingredients and you will be amazed by its wonderful taste, and you will wish you had known these little tricks in advance.
Flavored Pumpkin soup with smoked sausages and bacon
Course: Main, Lunch, DinnerCuisine: RomanianDifficulty: Easy4
servings20
minutes45
minutes385
kcal1
hour5
minutesI think that this year I cooked pumpkin in every possible form, and I still didn’t get enough. And since this time I had 2 healthy slices of baked pumpkin left, I decided to turn it into something else. Ummm…I hadn’t made pumpkin soup yet, but I still wanted a soup that would bring me that pleasant feeling of culinary comfort. Of course I quickly checked the fridge and Ding! Got It! You can’t go wrong with bacon and smoked sausages, in combination with the aroma of baked pumpkin, you will surely get something divine!
Ingredients
450 g baked pumpkin
200 ml sweet cream
1/2 string of leek
1 small onion
1 carrot
1 red bell pepper
50 g celery
50 g parsnips
1 small zucchini
1 head of garlic
200 g of bacon
150 g smoked sausages
50 g Parmesan cheese (the rind that we cannot grate)
4-5 medium sized tomatoes
1 teaspoon thyme
1 teaspoon of oregano
1 teaspoon ginger powder
salt, pepper to taste
Directions
- It’s safe to say that you can use or eliminate any kind of ingredients (I’m referring to vegetables in particular) that you don’t like. I chose to use everything that I thought fit perfectly in this soup. Instead, no matter what you do, don’t give up the smoked meats, all this wonderful soup was created around them.
- Because I already had the baked pumpkin, I only had to cut the other vegetables into large pieces, sprinkled them with olive oil, added the spices, mixed everything well and put them in the oven for 35- 40 min at 200 degrees. If you don’t have the pumpkin ready to bake, add it to the oven with the rest of the vegetables.
- While the vegetables were cooking, I took care of the meat. I cut the round sausages, the bacon into cubes and fried them one by one, in a pan with a little oil. after finishing frying, add the parmesan rind in the oven over the vegetables. We gently mix everything and leave to bake until ready.
- Remove the vegetables from the oven and leave the pan to cool for 10 minutes. If you use raw garlic, don’t forget to clean it before mixing the vegetables.
- I used a blender to grind everything very well. I added the baked vegetables, the baked pumpkin and the fried smoked meats. I put aside some bacon to decorate at the end. I poured the mixture into a pot and added the sweet cream. I boiled the soup for 5 minutes on low heat, stirring constantly so that it does not stick.
- The soup is ready to serve! Hot and very aromatic, garnish with bacon, the favorite seed mix that must necessarily include pumpkin seeds, and optionally some parmesan flakes. Enjoy!
