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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion, thinly sliced
- 1 leek (white part only), thinly sliced
- 1 pound sugar pumpkin, cut into small chunks and peeled
- 6 cups chicken broth
- 3/4 cup ricotta cheese
- 5 ounces slab bacon, diced small
- 1/2 cup heavy cream
- Fine sea salt
- Freshly ground black pepper
- In a medium stockpot, heat the olive oil over medium heat.
- Add the sliced onion and leek, and cook for 2 to 3 minutes, stirring frequently, until they soften and begin to look translucent.
- Stir in the pumpkin and a dash of salt and pepper, then add the chicken broth and bring to a boil over high heat.
- Reduce the heat to low and simmer for 45 minutes, stirring occasionally.
- While the soup is cooking, heat a medium skillet over high heat. Add the bacon and cook, stirring frequently, until browned and slightly crispy, then set aside.
- In the bowl of an electric mixer, whip the heavy cream with a pinch of salt until the mixture forms stiff peaks.
- Remove from the heat, add the ricotta cheese, and stir to combine.
- Transfer the mixture to a blender and puree until smooth. Adjust the seasoning to taste.
- Ladle the pumpkin soup into bowls and garnish each serving with the diced bacon and a spoonful of whipped cream.
