Ingredients (for 4 people):
pumpkin (about 1 kg)
80 g onion
2 tbsp butter
salt, pepper
1 l vegetable broth
2 tart apples (about 500 g)
400 g loose potatoes
1 pack diced bacon
about 5 sprigs of thyme
2 tbsp oil
200 g heavy cream
Preparation
1. Wash the pumpkin, peel it, cut into slices and remove the seeds. Cut the flesh into large cubes. Peel the onion and also cut into cubes.
2. Melt the butter in a pot and sauté the onion for about 2 minutes. Add the pumpkin cubes and briefly sauté together. Season with salt and pepper, pour in the vegetable broth and bring to a boil.
3. Peel the apples, cut into quarters, remove the cores and cut into large pieces. Add to the pot. Cover and cook over low heat for 10–15 minutes.
4. Meanwhile, peel and wash the potatoes, cut them into small cubes. Wash the thyme and strip the leaves.
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5. Fry the bacon cubes in a pan until crispy, then remove. Add a little oil to the bacon fat left in the pan, heat and add the potato cubes. Fry while stirring for about 6 minutes until the potatoes turn golden. When they are cooked, add the bacon and thyme, season with pepper.
6. Blend the soup with a blender until smooth and creamy. Add salt and pepper to taste.
7. Pour the soup into bowls, drizzle a few spoons of cream on top. Sprinkle with crispy potato and bacon cubes and freshly ground pepper. Sea salt can be served on the side.
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