Pumpkin Purée Soup

A tender soup for your most loved ones — a simple recipe for something truly delicious! I'll be honest: I rarely cook with pumpkin, because I'm not a big fan and never quite know what to make with it. But recently I came across a recipe for creamy pumpkin soup with bacon, gave it a try, and loved it! The soup came out so tender and tasty, and pumpkin turns out to pair perfectly with meat.

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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 2 g
Fats 11 % 1 g
Carbohydrates 67 % 6 g
49 kcal
GI: 0 / 0 / 100
  • First, I sautéed a diced onion in olive oil right in the pot, then browned the chopped bacon in the same pot. Next I peeled the pumpkin, scooped out the seeds, and cut it into small cubes, along with the carrots. I added the pumpkin, carrots, and broth to the pot and cooked for about 20 minutes. Then I poured everything into a blender and puréed the cooked pumpkin until smooth. Before serving, season with salt and pepper, add a spoonful of sour cream, and garnish with parsley. By the way, you can set some of the bacon aside, fry it separately, and use it to top the pumpkin soup when serving. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream with 25% fat content - 284  kcal/100g
  • Sour cream of 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Pumpkin - 29  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Boiled bacon - 447  kcal/100g
  • Olive oil - 913  kcal/100g
  • Table salt - 0  kcal/100g
  • Broth - 15  kcal/100g

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