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Pumpkin Soup with Bacon and Gorgonzola
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
2 servings
Luciana Guedes
@lucianaguedes- Ingredients
- Recipe
- Butter25 g
- Onion (in brunoise)1/2 unit(s)
- Pumpkin (ripe and cubed in medium)350 g
- Light Vegetable Background300 ml
- Sachet d'épices1 unit(s)
- Bacon (brunoise)20 g
- Gorgonzola (crushed)10 g
- Salt and Pepper to taste
- In a pan, sweat the onion in butter;
- Add the pumpkin and sauté;
- Cover with the light bottom, wait for it to boil to add the sachet d'épices and cook on low heat until the pumpkin is soft. Season with salt and pepper;
- While you wait for the pumpkin to cook, in a pan fry the bacon until it is crispy. Drain on paper towels and set aside;
- When the pumpkin is soft, strain the solids and reserve the cooking liquid;
- Beat the solids in the blender, adding the cooking liquid gradually, until obtaining the consistency of light nappé;
- Return the soup to the pan, add the gorgonzola cheese and bacon.
- Note: if you want, use an extra amount of bacon and gorgonzola to decorate when serving the soup 🙂
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