Spicy Pumpkin-Carrot Cream Soup

Ingredients

• 750 g pumpkin (skinned, cleaned and chopped)
• 300 g carrots (chopped)
• 1 large onion (finely chopped)
• 1 sweet bell pepper (finely chopped)
• 250 g bacon (cubed)
• 100 ml cream
• fresh basil
• pepper
• paprika
• chili powder

Directions

1. 1

   Pick a pan for the soup and bake bacon in it until crisp with some pepper.

2. 2

   Take out the bacon with a slotted spoon and save it for later.

3. 3

   Sautee bell pepper and onion in bacon fat until soft.

4. 4

   Add carrot and pumpkin, as well as the paprika and chili, and turn down the flame a bit.

5. 5

   Regularly stir the mixture, keeping the lid on in between, until the pumpkin is very soft. (Use a low temperature to prevent burning.).

6. 6

   Once the pumpkin has become very soft, add the cream and use a masher to reduce any big pieces to pulp.

7. 7

   Let it simmer until you're ready to serve, adjusting taste if necessary.

8. 8

   A minute or so before serving, add the fresh basil (tear the leaves). Then stir in the crisp bacon and serve.