If you’re looking for a heartwarming and nutritious recipe that embodies the essence of autumn, you’re in for a treat. This Velouté Pumpkin Soup with Bacon and Croutons is a cozy, flavorful delight that’s perfect for opening your festive table or savoring as a light and healthy meal throughout the fall and winter seasons.
Contents
A Taste of Tradition: Pumpkin in Your Diet
Pumpkin, often associated with autumn and winter, is a superstar vegetable you should incorporate into your diet. Its rich, sweet taste is unique and inviting, making it a versatile ingredient. Our star in this recipe is the Hokkaido pumpkin, known for its firm, chestnut-flavored flesh, and its high vitamin and fiber content. Whether you’re making soups, sauces, jams, roasts, or risotto, this delightful vegetable is a must-try.
How to make the Magic Velouté Pumpkin Soup with Bacon and Croutons
What Ingredients you need:
- 800 g Hokkaido pumpkin, peeled and thinly sliced
- 1 pc. dried onion, thinly sliced
- 100 g white mushrooms, thinly sliced
- 2 pcs. medium potatoes, thinly sliced
- 2 pcs. oranges, juice and zest of one orange
- 1/2 litre of low-fat cream
- 100 g milk
- 1 shot of black balsamic vinegar (not cream)
- 100 g olive oil
- 50 g granulated sugar
- 1/2 tsp. grated nutmeg
- 1/2 tsp smoked paprika
- Salt to taste
- Freshly ground pepper at will
For the Croutons:
- 2 slices of country bread cut into small cubes
- 40 g of cow’s butter
- Salt
- Pepper
For the Bacon:
- 100 g bacon cut into small cubes
For the Topping:
- Olive oil
Cooking It Up:
Start by making those crispy croutons. In a non-stick pan, melt the butter without letting it burn. Add the cubed country bread and stir until they soak up the butter and become delightfully crispy. Season with a pinch of salt and pepper. Set them aside to cool.
For the bacon, line a small baking sheet with parchment paper and arrange the diced bacon. Grill it until it becomes gloriously crispy. Let it cool on the counter until it’s ready to use.
Now, the velouté itself: In a cast iron skillet, heat up the olive oil. Add the chopped pumpkin, potatoes, onion, mushrooms, a pinch of salt, and sugar. Sauté them for a few minutes until the vegetables release their delicious liquids.
Pour in 800 g of water or vegetable stock and let the vegetables simmer, uncovered. When they’re about halfway done, add the orange juice, zest, balsamic vinegar, nutmeg, pepper, and smoked paprika. Continue to simmer over medium heat.
Once the veggies are tender, use a hand blender to puree them into a smooth paste. Add the milk and cream and blend again until all the ingredients are perfectly combined.
Return the pot to low heat for a few minutes, but be careful not to let it boil.
Serving Up a Masterpiece:
Now, for the best part – serving this masterpiece! Ladle your velouté into bowls, and top it with the crispy bacon and those irresistible homemade croutons. A drizzle of cream and a touch of olive oil will add a final flourish.
Now, your Velouté Pumpkin Soup with Bacon and Croutons is ready to be enjoyed. Whether you’re serving it at a festive gathering or savoring it as a comforting weeknight dinner, it’s sure to warm your heart and your taste buds. So, go ahead and whip up this delightful fall recipe and savor every spoonful of the season’s goodness.
Velouté Pumpkin Soup with Bacon and Croutons - A Delightful Fall Recipe
Ingredients
- 800 grams Hokkaido pumpkin peeled and thinly sliced
- 1 piece dry onion cut into thin slices
- 100 grams white mushrooms cut into thin slices
- 2 piece medium potatoes cut into thin slices
- 2 piece oranges juice and zest of one orange
- 1/2 lt low fat cream
- 100 grams milk
- 1 shot black balsamic vinegar (not cream)
- 100 grams olive oil
- 50 grams granulated sugar
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon smoked paprika
- salt
- freshly ground pepper
For the croutons:
- 2 slices country bread cut into small cubes
- 40 grams cow butter
- salt
- Pepper
For the bacon:
- 100 grams bacon cut into small cubes
For the topping:
- whipping cream
- olive oil
Instructions
- In a non-stick pan, once hot, add the butter and melt it without burning. Add the cubes of country bread to the pan and stir well until the bread cubes absorb the butter and become crispy, sprinkle with salt and pepper.
- Line a small baking sheet with parchment paper and place the diced bacon on it and grill until crispy. Remove the pan to the counter and let the bacon cool until ready to use.
- In a cast iron skillet and once hot, add the olive oil and add the chopped pumpkin, potatoes, onion, mushrooms, a little salt and sugar and sauté for a few minutes until the vegetables have released their liquid.
- Then add 800 g of water or vegetable stock and boil the vegetables over medium heat without the lid.
- When the vegetables are halfway through boiling, add the orange juice, zest, balsamic vinegar, nutmeg, pepper and smoked paprika and continue boiling over medium heat.
- When the vegetables are boiling, blend them with a hand blender until they become a paste and add the milk and cream and blend again to combine the ingredients.
- Put the pot back on the heat and heat over very low heat for a few minutes without boiling the velouté or it will cut.
- Serve immediately and garnish the surface of the velouté with the cooked bacon, croutons, a little cream and olive oil.
DID YOU MAKE THIS RECIPE?
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