Marc Veyrats Pumpkin Soup With Bacon-flavoured Whipped Cream

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 750 g pumpkin, flesh in big chunks
• 125 g smoked bacon, strips cut into large pieces
• 1 tablespoon butter
• 250 g cream
• 1/2 liter milk
• salt and pepper

Recipe

• 1 heat 150g of cream with the bacon, bring to a boil and reduce to a thick liquid, strain, leave to cool and preserve in the fridge.
• 2 throw away the bacon strips.
• 3 melt the butter, add pumpkin pieces and cook for 3-4 minutes.
• 4 add the milk, salt and leave to cook (covered) for 30 minutes.
• 5 whip the remaining cream (very cold) rapidly until consistency of whipped cream.
• 6 incorporate the equally cold bacon cream.
• 7 keep the mixture in the fridge.
• 8 after 30 minutes blend the pumpkin milk mixture.
• 9 adjust the seasoning by adding salt and maybe pepper.
• 10 serve this soup hot and top gently with a tablespoon of bacon cream.
• 11 enjoy.