Pumpkin soup with bacon and croutons

Peel the pumpkin and cut it into 2 cm cubes. Peel the onion and slice it thin.

Use only 3 slices of country bread and cut them into roughly 1.5 cm cubes. Save the other 5 slices for another meal.

Cook the 150 g of diced bacon in a skillet with no added fat over medium heat for 5 min, until golden. Lift it out with a slotted spoon into a bowl, leaving the fat in the skillet.

Melt 10 g of butter in a saucepan over medium heat and sauté the onion for 3 min without browning it.

Add the pumpkin to the saucepan with 50 cl of water, a pinch of salt and a pinch of pepper. Bring to a boil, then turn down the heat and simmer for 15 min, covered, until the pumpkin is very tender.

While it cooks, melt the remaining 10 g of butter in the skillet with the bacon fat over medium heat. Toast the bread cubes for 4 min, stirring, then set them aside.

Mash the pumpkin and onion in the saucepan with a fork or potato masher until thick. Add the 5 cl of crème fraîche and stir for 1 min over low heat.

Divide the soup between 2 shallow bowls. Top with the bacon and croutons right before serving.