Hokkaido pumpkin soup with bacon.

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   Products we need to make soup. Peel carrots, potatoes and garlic. Remove the seeds and peel the pumpkin. Cut into small cubes, approximately 1 cm in size * 1 cm.

2. STEP 2

   

   Heat vegetable oil in a thick-bottomed saucepan and add diced bacon. Fry, stirring, for about two to three minutes.

3. STEP 3

   

   Cut the leek into thin rings, grate the carrots on a coarse grater, or cut into thin cubes.

4. STEP 4

   

   Add leeks and carrots to the fried bacon. Mix everything well and leave on medium heat for a couple of minutes.

5. STEP 5

   

   Next, add the chopped pumpkin to the pan. Mix.

6. STEP 6

   

   Next, add the butter to the vegetables and leave on medium heat under a closed lid for five minutes.

7. STEP 7

   

   Cut the potatoes into small cubes, about the same size as the pumpkin. Place it in the pan.

8. STEP 8

   

   Turn the heat up to maximum. Pour in the broth. The amount of broth can be increased or, conversely, reduced, depending on how thick the soup you want to end up with. Also at this stage you can use vegetable broth, meat broth, or regular boiling water. After boiling, reduce the heat to medium and cook everything under a closed lid for about 10 minutes (until the potatoes are ready.)

9. STEP 9

   

   At the end of cooking, salt the soup to taste (it is important not to overdo it with salt, because when the soup sits, it will become saltier due to the bacon). Add bay leaf, finely chopped or pressed garlic to the pan, and also add fresh herbs. Remove the pan from the heat and let the soup sit for a while. When serving, sprinkle with allspice if desired. Can be served with sour cream and crackers.