Pumpkin Veloute soup with Bacon and Sourdough Bread Croutons

For the crispy bacon

Put 10 slices of bacon onto a baking tray with parchment paper and bake in the oven at 180◦C for 15-20 minutes. Let it rest and chop.

For the sourdough bread crouton

• 1Kg diced sourdough bread
• 500gr. Extra virgin olive oil “Limited Edition Ranis”
• 1 pinch of salt

Method

Spread the bread onto a baking tray with parchment paper, pour over the olive oil and salt and mix. Bake in the oven at 175◦C for 20 minutes.

For the pumpkin veloute

• 500gr. Diced pumpkin
• 700gr. Vegetable broth
• 100gr. Heavy cream
• 50gr. Extra virgin olive oil “Limited Edition Ranis”

Method

Lightly saute the pumpkin in a saucepan with olive oil over low heat. Add the broth and simmer until the pumpkin is soft. Blend with the addition of the cream, keeping the juices from the pumpkin to correct the texture of the soup.

Serving

Serve the soup in a bowl, add the croutons and bacon & finish the dish with extra virgin olive oil “Limited Edition Ranis”