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Pumpkin soup with bacon and garlic croutons

An everyday dish for 2, ready in 30 minutes, around $1.83 a serving. People actually plan it with Popotam, and it's in season in October.

30mintotal
≈ $1.83a serving
637kcalper serving
23gof protein
In season in OctoberFreezes well
Let's cook
Pumpkin soup with bacon and garlic croutons, a serving idea
AI-generated image · Serving idea

Step-by-step recipe

check things off as you go

  1. Preheat the oven

    Turn the oven on to 200 °C. Cut the baguette into small cubes, about 1.5 cm.

  2. Prep the veggies

    Peel and slice the onion. Cut the cleaned pumpkin (0.5 kg) into 2 cm cubes. Peel the garlic clove and keep it whole.

  3. Sauté the onion

    Heat the saucepan over medium heat with the olive oil (0.5 tbsp). Sauté the onion for 2 minutes, stirring, without browning it.

  4. Cook the soup

    Add the pumpkin, barely cover it with water (about 50 cl), crumble in the bouillon cube and bring to a boil. Turn down the heat and simmer, covered, until the pumpkin mashes with a fork.

    Tip · Add the water little by little, just enough to cover the pumpkin: a soup that's too thin is hard to fix.

  5. Toast the croutons

    While it simmers, spread the bread cubes on the baking sheet and bake for 8 minutes at 200 °C, flipping them halfway through. Right out of the oven, rub them with the whole garlic clove.

    Tip · Keep an eye on the croutons from 6 minutes on, they go from golden to burnt fast. Keep the rest of the baguette to serve with the soup.

  6. Brown the bacon

    Cook the diced bacon (100 g) in the skillet with no added fat over medium heat, until nicely browned. Drain it on paper towels if you like.

  7. Blend the soup

    Blend the soup with the immersion blender or a countertop blender until smooth. Add the crème fraîche (5 cl), salt and pepper, then stir.

    Tip · If you're blending in the saucepan, take it off the heat first, and keep the blender well under the surface to avoid scalding splashes.

  8. Serve

    Ladle the soup into two bowls. Top with the bacon and garlic croutons. Serve right away.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 637 kcal. 48% comes from carbs, 14% from protein and 35% from fat.

77 gCarbs
23 gProtein
25 gFat
Per serving (the dish for 2, divided by 2)
Energy637 kcal
Protein22.5 g
Carbs76.7 g
of which sugars11.4 g
Fat24.6 g
of which saturated fat10.5 g
Fiber8.2 g
Salt4.6 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $1.83 a serving, adding up the average prices of the ingredients you need to buy.

≈ $3.65for 2 people
≈ $1.83a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. And it freezes really well.

2 daysin the fridge
Very wellin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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