Cream of Pumpkin Soup with Apple and Ginger

For the cream of pumpkin soup with apple and ginger, fry the breakfast bacon over medium heat until crisp. Drain on a paper towel, crumble coarsely.

Then clean the pumpkin and apples, wash, rub dry, cut into wedges, remove the seeds and cut everything into cubes.

Peel and dice the ginger, onions and garlic. Add butter to the frying fat in the pot.

Roast half of the ginger and thyme and the apple slices in it, season. Remove and set aside.

Finely grind the cardamom. Sauté the garlic and onions in the drippings and add the squash, the rest of the thyme and ginger.

Season with chili, pepper, salt and cardamom. Pour in soup and cream and let everything simmer on low heat for about 30 minutes.

Remove thyme from the stock and puree everything. Season again with salt, pepper and chili.

Serve the pumpkin soup with apple slices and bacon.

Preparation Tip:

Of course, this cream of pumpkin soup tastes great without bacon.

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