Pumpkin soup with sweet potato croutons

Madelyn Hernandez Food 0 Comments

Today was a rainy and cloudy day. Even though it’s nearly June and summer should be all over Germany already it feels like deep autumn and as if winter is about to come. So as this feeling emerged during my workday and as I anyway had to head home for my lunch break to take care of Kiki (our 11 and 1/2 year old dog) I decided to make me some comfy food 😀 But what would be a quick and easy recipe that also suits the weather and most importantly for what I would have all the ingredients at home? – Pumpkin soup!

I just bought some frozen pumpkin cubes the day before to made me some pumpkin spiced latte – by the way, if you love pumpkin anything like I do, you have to try this recipe!!! It’s the mother of soul food and it makes you feel warm and cozy in an instance. Just as if you were sitting on your couch watching the fireplace, wrapped in a blanket with your hot beverage right beside you – haha 😀

So I decided to do a quick pumpkin soup with sweet potato croutons and bacon strips. And here is how:

Ingredients (for 2-3 servings):

for the soup

  • 1 medium-sized onion
  • 250 g frozen pumpkin
  • 500 g vegetable broth
  • 125 g bacon
  • Coconut oil (or any other heat resistant oil)
  • Salt, pepper, sweet paprika, chili

for the croutons

  • 1/2 sweet potato
  • Coconut oil (or any other heat resistant oil)
  • Salt, pepper, curry, a pinch of cinnamon

Preparation:

  1. First prepare the bacon, because it will take longest. I developed a clean, easy and nearly hands free way to make bacon. How? By preparing bacon in the oven! First preheat the oven to 180 degrees (356 °F). Then place a baking paper on the baking tray, add a line of sandwich paper and another line of baking paper on top. That way your oven stays clean and your bacon get’s awesomly crisp! If you don’t have sandwich paper at hand, just use two lines of baking paper – it’ll work as well. Then place the bacon on the tray, but be careful not to overlap too much and remember it will only shrink in length not really in width. It will take the bacon around 15-20 minutes to be perfectly crisp – to get the best result you should flip the strips after 10 minutes.
  2. While the bacon is in the oven, chop up the onion. Roughly is enough as it is going to be mashed later anyways.
  3. Heat some oil (I prefer coconut oil here) in a coated pot and add the onions. Fry on medium to full heat (depending on your stove until glazed and golden brown. Add the frozen pumpkin pieces and let them fry for a few minutes.
  4. In the meantime prepare the vegetable broth as described on the packaging. Then add the broth into the pot. Let it cook on medium heat for about 10 Minutes.
  5. All the while the soup is cooking you need to prepare the sweet potato croutons. Therefor you have to cut it in to crouton-sized cubes. Heat some coconut oil in a pan and add the sweet potato cubes. Add some salt, pepper, curry and a small pinch of cinnamon as this goes really good with sweet potato. Once they are done, you can keep them warm in the oven.
  6. Now mash-up the soup with your blender.
  7. Serve with some sweet potato cubes and bacon stripes and enjoy

Enjoy!

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