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Pumpkin Soup
What is always a good starter to a meal? That's right, a delicious soup. Here we made one with pumpkin and topped it off with some bacon.
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Ingredients
- 1 pumpkin
- 1 red bell bell pepper
- 1 onion
- 1 carrot
- fresh parsley
- 100 gr bacon
- 3 tbsp olive oil
- black pepper
- salty
TiGER FiRE Accessories
Ingredients
- 1 pumpkin
- 1 red bell bell pepper
- 1 onion
- 1 carrot
- fresh parsley
- 100 gr bacon
- 3 tbsp olive oil
- black pepper
- salty
TiGER FiRE Accessories
Preparatory work:
- Heat your Tiger Fire open planchaBBQ and insert the casserole accessory.
- Finely chop the bell bell pepper, onion and carrot.
- Cut off the top of the pumpkin and remove the inside. Cut the pumpkin flesh into fine pieces. Save the shell, as you can use it to serve the soup. TIP: Dry the seeds and roast them to use later as a topping in a salad.
Let's cook!
- Once the skillet is heated, add the olive oil and onion. When the onion is translucent after a few minutes, add the carrot, bell bell pepper and squash. Let it simmer for a few minutes. Then add the vegetable broth and simmer.
- Meanwhile, grill the bacon and remove it from the barbecue when cooked.
- Keep stirring in the soup and add salt and pepper to taste. When everything is cooked, blend until everything is well blended.
- We use the skin of the squash as our plate to serve it. Add the bacon and finish with some fresh parsley.
Suggestion
- Soup gives you so many possibilities. For example, try using grilled bell bell pepper instead of the pumpkin to recreate this soup.
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