Marc Veyrats Pumpkin Soup With Bacon-Flavoured Whipped Cream
Ready In: 40 mins
Serves: 4
Ingredients
- 750 g pumpkin, flesh in big chunks
- 125 g smoked bacon, strips cut into large pieces
- 1 tablespoon butter
- 250 g cream
- 1⁄2 liter milk
- salt and pepper
Directions
- Heat 150g of cream with the bacon, bring to a boil and reduce to a thick liquid, strain, leave to cool and preserve in the fridge.
- Throw away the bacon strips.
- Melt the butter, add pumpkin pieces and cook for 3-4 minutes.
- Add the milk, salt and leave to cook (covered) for 30 minutes.
- Whip the remaining cream (very cold) rapidly until consistency of whipped cream.
- Incorporate the equally cold bacon cream.
- Keep the mixture in the fridge.
- After 30 minutes blend the pumpkin milk mixture.
- Adjust the seasoning by adding salt and maybe pepper.
- Serve this soup hot and top gently with a tablespoon of bacon cream.
- Enjoy.
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