Spicy Pumpkin-Carrot Cream Soup

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.

6. 6

   (Use a low temperature to prevent burning.

7. 7

   ).

8. 8

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

9. 9

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

10. 10

    A minute or so before serving, add the fresh basil (tear the leaves).

11. 11

    Then stir in the crisp bacon and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.