butternut pumpkin, peeled, chopped
red onion, chopped
garlic cloves, minced
salt & pepper
middle bacon, chopped, pan fried
fresh parsley or
chives, to decorate
- In large heavy saucepan heat olive oil. Add chopped onion, garlic and saute for few minutes. Add pumpkin and chicken stock and bring to the boil.
- Let it simmer on low heat, covered until tender about 35-45 minute.
- Blend the soup with stick mixer until smooth. Stir in light cream. Season with salt and pepper if need it.
- Serve soup with pan fried bacon pieces, fresh herbs and crusty bread.