Pumpkin soup with parmesan and bacon

ingredients

2 pcs hokkaido pumpkin to taste salt, ground black pepper 1 crucible whipping cream 30 g parmesan 50 g bacon 1 pcs onion 1 clove garlic 2 tbsp butter

procedure

1. Peel the pumpkin, cut it into smaller pieces and place it on a baking tray. Season with salt and pepper and bake at 200°C for approx. 30 minutes. 2. In the meantime, fry the finely chopped onion and garlic in hot butter in a saucepan. Add the roasted pumpkin, cover with 1 litre of water and bring to the boil. Blend the soup, soften with cream and set aside. 3. Serve with grated Parmesan cheese and fried bacon.