Hokkaido pumpkin soup with bacon.

Step-by-step cooking

1. Step 1:

   

   Products that we will need to make soup. Peel carrots, potatoes and garlic. The pumpkin is freed from the seeds and peeled. Cut into small cubes, about 1 cm * 1 cm in size .

2. Step 2:

   

   Heat vegetable oil in a saucepan with a thick bottom, send diced bacon there. Fry, stirring, for about two to three minutes.

3. Step 3:

   

   Cut the leek into thin rings, grate the carrots on a coarse grater, or cut into thin cubes.

4. Step 4:

   

   Add leeks and carrots to the fried bacon. Mix everything well and leave on medium heat for a couple of minutes.

5. Step 5:

   

   Then send the sliced pumpkin into the pan. Mix it up.

7. Step 6:

   

   Then send the butter to the vegetables and leave it on medium heat under a closed lid for five minutes.

8. Step 7:

   

   Cut the potatoes into small cubes, about the same size as the pumpkin. Send it to the pot.

9. Step 8:

   

   Make the fire at maximum. Pour the broth. The amount of broth can be increased or vice versa reduced, depending on how thick the soup you want to get in the end. Also at this stage, you can use vegetable broth, meat, or ordinary boiling water. After boiling, reduce the heat to medium, and cook everything under a closed lid for about 10 minutes (until the potatoes are ready.)

10. Step 9:

    

    At the end of cooking, salt the soup to taste (it is important not to overdo it with salt, because when the soup is infused, it will become saltier due to bacon). Add bay leaf, finely chopped or pressed garlic to the pan, as well as add fresh herbs. Remove the pan from the heat and let the soup brew for a while. When serving, sprinkle with allspice if desired. You can serve it with sour cream and crackers.