Marc Veyrats Pumpkin Soup With Bacon-Flavoured Whipped Cream

1. 1

   Heat 150g of cream with the bacon, bring to a boil and reduce to a thick liquid, strain, leave to cool and preserve in the fridge.

2. 2

   Throw away the bacon strips.

3. 3

   Melt the butter, add pumpkin pieces and cook for 3-4 minutes.

4. 4

   Add the milk, salt and leave to cook (covered) for 30 minutes.

5. 5

   Whip the remaining cream (very cold) rapidly until consistency of whipped cream.

6. 6

   Incorporate the equally cold bacon cream.

7. 7

   Keep the mixture in the fridge.

8. 8

   After 30 minutes blend the pumpkin milk mixture.

9. 9

   Adjust the seasoning by adding salt and maybe pepper.

10. 10

    Serve this soup hot and top gently with a tablespoon of bacon cream.

11. 11

    Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.