Quarter the pumpkin or cut into rings if necessary. Remove the seeds from the part to be used, scrape out and cut into small pieces. Steep in cold water for 30 minutes. Sauté the drained pieces with bacon in a large, high saucepan. Add the clear soup and milk and cook for 20 minutes. Season with pepper, sugar, salt, saffron. Garnish with basil leaves and pumpkin seeds.
Sent from : Gerhard Hastreiter Berlin
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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