Pumpkin soup with bacon

Cut the pumpkin (500 g) into cubes, the onion (1 piece) into small cubes, and the carrot (1 piece) into slices.

Bring the chicken or beef broth (600 ml) to a boil. Add the vegetables, season to taste, and cook until fully soft.

Transfer the vegetables along with some of the broth to a blender and blend until smooth. Adjust the amount of liquid to your desired thickness.

Add coconut cream (50 ml) and blend again.

Sauté the raw bacon (100 g) until crispy.

Add the bacon to the soup, stir in lemon juice (1 tsp), and heat through.

Before serving, drizzle with coconut milk (20 ml) and sprinkle with fresh herbs (10 g).