Pumpkin soup with crispy bacon — Meal
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Macros (per serving)

Fat

37%

(9 g)

Protein

11%

(6 g)

Carbs

52%

(27 g)

24 g Net,

3 g Fiber

214 Calories (per serving)

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Soups

Pumpkin soup with crispy bacon

By Meal.com

Serve this soup in warm beakers and you can warm your hands up at the same time. This soup is a great favorite in the fall, using fresh pumpkins straight from the land! Perfect for a really filling lunch or starter.

Ingredients

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Coconut oil

1 Tbsp

Garlic

1 clove

Onion

1 piece

Pumpkin

1 piece

Peeled tomatoes (can)

200 g

vegetable broth

1 l

Nutmeg

1 pinch

Breakfast bacon

70 g

Salt

to taste

Black pepper

to taste

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

30 min

1

Finely chop the garlic clove and snipper the onion.

2

Cut the pumpkin flesh into cubes.

3

Melt the coconut oil in a soup pan and glaze the onion and garlic.

4

Add the pumpkin cubes and tomatoes and leave to simmer.

5

Add the vegetable broth and season to taste with salt, pepper and nutmeg.

6

Leave to simmer for 15-20 minutes.

7

Meanwhile fry the breakfast bacon crispy in a pan and put on a paper towel to drain off the excess fat.

8

Take the soup off the heat and blend with a hand blender.

9

Serve the soup with the fried bacon strips.

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Details

Allergens

Nightshade, Pork

Diet

Paleo

Course

Lunch, Dinner, Side dish, Appetizer

Cooking equipment

Blender

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