1 kg pumpkin
1/2 tablespoon Andorinha Organic Olive Oil
1 cup of chicken stock
2/3 cup of milk
Salt and black pepper
2 slices of bacon cut into strips
1/2 medium onion, diced
4 tablespoons of sour cream
Spring onions to garnish
Heat up the oven to 200 ºC.
Peel the pumpkin and cut it into small pieces.
In a baking dish, mix the pumpkin with Andorinha Organic Olive Oil.
Bake in the preheated oven for about 40 minutes or until very soft.
While the pumpkin is baking, prepare the bacon.
In another pan over low heat, fry the bacon.
Then, remove the bacon from the pan and place it on paper towels to drain the excess fat.
Reserve the bacon.
In the same pan where the bacon was fried, sauté the onion until it is translucent and set aside.
When the pumpkin is tender, mash with a fork.
Add the pumpkin puree to the onion stew and mix well.
Add 1/2 cup of the vegetable stock and, an electric mixer, beat the mixture until creamy. If necessary, add more broth.
Do not add too much as you will still add the milk and the soup should be creamy and not too liquid.
Once you finish whipping the cream, return the pan to the heat and add the milk.
Mix well and taste the salt, then season with salt and pepper.
To serve, arrange the cream on your favorite dish with 1 tablespoon of sour cream.
Sprinkle some fried bacon and the finely chopped spring onions.