Directions:
- Pick a pan for the soup and bake bacon in it until crisp with some pepper.
- Take out the bacon with a slotted spoon and save it for later.
- Sautee bell pepper and onion in bacon fat until soft.
- Add carrot and pumpkin, as well as the paprika and chili, and turn down the flame a bit.
- Regularly stir the mixture, keeping the lid on in between, until the pumpkin is very soft. (Use a low temperature to prevent burning.).
- Once the pumpkin has become very soft, add the cream and use a masher to reduce any big pieces to pulp.
- Let it simmer until you're ready to serve, adjusting taste if necessary.
- A minute or so before serving, add the fresh basil (tear the leaves). Then stir in the crisp bacon and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 527.09 Kcal (2207 kJ) | ||
| Calories from fat | 336.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.41g | 58% | |
|---|---|---|---|
| Cholesterol | 67.58mg | 23% | |
| Sodium | 640.59mg | 27% | |
| Potassium | 1495.63mg | 32% | |
| Total Carbs | 36.17g | 12% | |
| Sugars | 15.98g | 64% | |
| Dietary Fiber | 6.99g | 28% | |
| Protein | 15.85g | 32% | |
| Vitamin C | 71.8mg | 120% | |
| Vitamin A | 2mg | 66% | |
| Iron | 19.3mg | 107% | |
| Calcium | 138.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 93.01 Kcal (389 kJ) | ||
| Calories from fat | 59.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.6g | 58% | |
|---|---|---|---|
| Cholesterol | 11.93mg | 23% | |
| Sodium | 113.04mg | 27% | |
| Potassium | 263.93mg | 32% | |
| Total Carbs | 6.38g | 12% | |
| Sugars | 2.82g | 64% | |
| Dietary Fiber | 1.23g | 28% | |
| Protein | 2.8g | 32% | |
| Vitamin C | 12.7mg | 120% | |
| Vitamin A | 0.4mg | 66% | |
| Iron | 3.4mg | 107% | |
| Calcium | 24.5mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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