Pumpkin soup with basil and bacon
A source of fiber and vitamins A and C, this soup has a rich pumpkin flavor and a smoky aroma of bacon. Basil adds freshness, while the combination of ingredients supports heart health.
Fry the bacon (100 g) in a dry skillet until crispy. Transfer to a paper towel to remove excess fat.
In a pot, boil the pumpkin (400 g) until soft. If desired, add carrot (50 g), onion (1 piece), and garlic clove (1 piece). Cook for 15–20 minutes until the vegetables are done.
You can use fresh or frozen pumpkin. After cooking, it becomes sweeter but remains acceptable on keto and LCHF when consumed in moderation.
Drain excess water and blend the vegetables with an immersion blender until creamy. If necessary, add a little coconut cream (100 ml) or 33% cream (according to tolerance).
Add the fried bacon, salt, and pepper to taste. Heat the soup over low heat for 2–3 minutes without bringing it to a boil.
Serve the soup hot, garnished with fresh basil (a few leaves).
For the AIP diet, use coconut cream and beef bacon without additives. The bacon should contain only meat, salt, and spices — no sugar or nitrates.
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