Cream of pumpkin and orange soup

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Ingredients

Pumpkin soup:
- 30 g of butter
- 50 g of onion
- 500 g pumpkin
nutmeg pumpkin and squash
- the juice of 2 oranges
- 1/4 of 1 orange peel
- 1/2 litre of chicken stock
The bacon cream
- 30 g of smoked bacon
- 20 cl of chicken stock
- 5 cl single cream
- 1/4 sheet of gelatine

Details

Level of difficulty Easy
Cooking time 60mins
Cost Budget Friendly

Preparation

Step 1

Making the pumpkin soup:

Sweat the onions in butter. Add the pumpkin, squash and nutmeg pumpkin, cut into cubes. Cook 30 minutes over low heat. Deglaze with orange juice and add the orange zest. Add the chicken stock. Season and cook for 20 minutes. Blend and pour through a sieve. Keep warm.

Step 2

Making the bacon cream:
Infuse the bacon in the chicken stock and cream. Simmer for 10 minutes. Blend and pour through a conical sieve. Add the gelatine. Pour in a cream whipper and add two gas cartridges.

Squirt a little bacon cream into each filled bowl of soup.