Soup with crispy bacon, pumpkin, and chestnuts

Difficult

55 minutes

4 people

Recipe made with:

Fresh Deli “Speck Alto Adige PGI”

Ingredients:

1 shallot
South Tyrolean Speck PGI Fresh, sliced
g Delica pumpkin
3 new potatoes
g boiled chestnuts
1.5 liters vegetable broth
extra virgin olive oil
1 sprig of rosemary
4 sage leaves
½ teaspoon sweet paprika
salt
black pepper
4 slices of rustic bread

Preparation:

Finely chop the shallot and 3 slices of speck and sauté in a deep pan with 3 tablespoons of oil.

Dice the pumpkin and potatoes and add them to the sautéed mixture, continuing to stir.

Season with salt, pepper, and paprika, add rosemary and sage, and pour in the broth.

Cook for about 30 minutes or until the potatoes and pumpkin are soft. Cut the rest of the speck into strips and brown in a pan over medium heat until crispy. Using a vertical potato masher, mash ⅓ of the pumpkin and potatoes and remove the spices. Toast the bread, plate the soup, and top with the crispy speck, then serve.

Enjoy your meal!

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Soup with crispy bacon, pumpkin, and chestnuts

Ingredients:

Preparation:

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