Pumpkin Soup with Bacon

Step 1

Peel and dice the 1 kg pumpkin into 2 cm cubes. Peel and chop the 1 medium onion.

Step 2

In a large pot, heat the 2 tbsp olive oil over medium. Add the chopped onion and cook until soft and translucent, about 5 minutes.

Step 3

Add the pumpkin cubes and 1 tsp salt. Stir to coat, then cook for 2 minutes until slightly fragrant.

Step 4

Pour in the 750 ml vegetable broth. Bring to a boil, then reduce heat and simmer until the pumpkin is fork-tender, about 20 minutes.

Step 5

While the soup simmers, cook the 150 g bacon in a skillet over medium until crispy, about 8 minutes. Drain on paper towels and crumble.

Step 6

Using an immersion blender, puree the soup until smooth. Stir in the 100 ml heavy cream and heat through for 2 minutes.

Step 7

Ladle the soup into bowls. Top with crumbled bacon, a drizzle of extra cream, and sprinkle with the 1 tbsp black sesame seeds.