Cut the flesh of the pumpkin into large cubes and place in a frying pan. Cut the onions into small cubes and add them. Add the soup and cook on low heat until soft. Then pass through a passevite or whisk.
Before serving, refine soup with cream and bring to boil repeatedly. Season to taste with salt and freshly ground pepper.
Whisk a la minute and bind (assemble) with pieces of ice-cold butter.
Cut bacon into cubes, fry briefly until golden brown and distribute evenly in the soup plates before serving.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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