Pumpkin butternut squash (I also call it nutmeg or nut pumpkin) has the form of a musical instrument. She does not have a sweet soft pulp that can be baked or added to salads. But the soup from it turns out very tasty! Preparing a soup of pumpkin butternut and bacon in fifty minutes.
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You will need
- - vegetable broth - 900 ml;
- - bacon - 200 g;
- - natural yogurt - 150 g;
- - pumpkin butternut - 1 piece;
- - one onion;
- - olive oil - 30 ml;
- - caraway seeds - 20 g;
- - two cloves of garlic.
Instruction manual
1
In a large saucepan, warm the olive oil, put the chopped bacon in it, fry for about five minutes. Then shift to a plate with a slotted spoon.
2
Put the chopped onion in the butter, cook for five minutes, then add the chopped squash squash, cook another ten minutes.
3
Add chopped garlic, caraway seeds to the pumpkin, stew together for three minutes.
4
Pour the vegetable broth into the pan, bring to a boil. Return half the fried bacon to the pan, season with spices to taste, simmer for twenty minutes.
5
Pour the soup into a blender, whisk until smooth. Serve the prepared soup with false natural yogurt, caraway seeds and leftover bacon.