Pumpkin soup (from butternut squash)

ingredients

1900 g butternut squash 2 pcs larger potatoes 1 pcs medium onion 1 pcs large garlic clove 250 ml cooking cream 80 g melted cheese type Bambino 10 pcs shavings of Parmesan 2 pcs bacon strips to taste smoked meat- not to taste mixture of dried Vegetable Recipes and herbs parsley, dried garlic, … salt and freshly ground black pepper to taste

progress

Excellent pumpkin soup – try substituting the classic hokkaido soup 🙂 1. First, cook the potatoes separately. Peeled, washed and cut into cubes, boil them in salted water until semi-soft. 2. Cut the peeled pumpkin in half and scoop out the seeds. Grate it on a grater with larger eyes, add salt and let it stand. In a large pot, fry the bacon (if you use ungrown, dry, if overgrown, add a little olive oil) and add the finely chopped onion – sauté (if you also use smoked meat, add it at this stage, diced). 3. Wring out the pumpkin and add it to the pot with the fried onion and bacon. Roast for a while. Add the potatoes and the water in which they were cooked, the squeezed juice from the pumpkin and, if there is not enough juice, a little plain water (pour so that everything is just submerged – neither too thick, nor completely thin). Season with salt and pepper, add vegetable seasoning and let simmer/stew. 4. When everything is cooked until soft, add the cream – but first mix it with the processed cheese in a small bowl, add a few spoonfuls of the soup to warm it through and pour it into the soup, stirring constantly. 5. Add the parmesan shavings, squeeze in the garlic and simmer for a few more minutes. Season with pepper, vegetable seasoning and salt (you will need plenty of this, it will be lost in the soup – the pumpkin is quite sweet). Can be served with (dry roasted) pumpkin seeds and shavings of parmesan cheese.