Quick Pumpkin Soup with Bacon and Parmesan Crumbles
water 600 ml
pumpkin 500-600 g
cream 50-100 ml
onion 1 PC.
olive oil 2 tbsp
bacon to taste
cheese Parmesan grated to taste
pepper black ground to taste
Cut into peeled onion.
2 In a pan pour olive or sunflower oil, fry the onions.
3 Pumpkin to clear and cut into cubes.
4 transfer to a roasting, heat all together, salt and pepper – to taste.
5 Add water, cook the pumpkin until soft.
6 the Finished mass is crushed with a blender, adding the broth. This soup can be served to the table or add the cream and slightly warm on low heat.Quick Pumpkin Soup with Bacon and Parmesan Crumbles