Sweet Potato and Pumpkin Cream Soup with Bacon Chips

Remove seeds from pumpkin and cut into small cubes (approx. 1 x 1 cm). Peel sweet potatoes and also dice. Slice onion and garlic. Quarter apple, core and cut into rough cubes.

Preheat oven to 180 °C hot air.

In a preheated saucepan over medium heat, melt the butter. Sauté pumpkin and sweet potatoes in it until colorless. Add onion, garlic, apple and bay leaf and fry lightly. Add paprika powder and fry briefly. Pour in vegetable soup, cover and simmer gently for about 15 minutes, stirring occasionally.

Add whipping cream and blend with a hand blender. Season with salt, pepper and ground nutmeg and season to taste.

In the meantime, spread the pancetta on a piece of baking paper and roast on the wire rack in the preheated oven for about 4-5 minutes until crispy.

Peel and core the 2nd apple and cut into fine cubes. Whip the cream until stiff.

Serve soup in plates and garnish with a spoonful of whipped cream, apple cubes as well as the pancetta chips and some parsley.

Preparation Tip:

Vegetarians just skip the bacon chips.

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