Cream of Pumpkin Soup Rustic

For the cream of pumpkin soup, fry the bacon well with the chopped shallots in a large pot without adding any fat or oil.

Peel and coarsely dice the sweet potato and carrot, then sauté with the bacon and shallots.

Also roughly dice the pumpkin, add to the rest of the vegetables and fry everything together until golden.

Add water until everything is well covered and simmer on low heat for 30 minutes.

Add the mushrooms and simmer for another 10 minutes. Remove pot from heat and season to taste with salt, pepper, nutmeg, sweet pepper and bouillon cube.

Then, using a hand blender, puree the soup until nice and creamy and finish with the whipped cream.

Arrange the pumpkin cream soup in a plate and garnish with a tablespoon of cold crème fraîche in the middle.

Preparation Tip:

The cream of pumpkin soup can also be well pre-cooked, but then add the whipped cream just before eating.

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