Pumpkin soup with pistachios and bacon

Category: First meal

Cooking method

This recipe was shared with me by an old friend who moved to Salzburg 15 years ago, got a husband and three children there, as well as her own house with a farm and a huge garden. In short, he leads an Austrian peasant life. This soup has a luxurious taste with a basic set of products. I share it with you.
Cut the peeled potatoes and pumpkin into small pieces, put in cold water.
I had such a pumpkin (I don't know what the variety is called), small and bright orange.
Cook over low heat without salt and any spices, we will add them at the end.
Chop the onion as small as possible and fry in olive oil until golden brown. Peel the raw unsalted pistachios and add to the onions, fry for 2-3 minutes.
Grind the resulting mass in a blender to a state of porridge, it is easier to do this by adding a couple of tablespoons of vegetable broth or boiled water.
When the vegetables are cooked, grind the potatoes and pumpkin in the broth until smooth (I do it with a “foot” from the blender), add the pistachio-onion mixture, mix. Now we add spices: salt, white pepper (black is also possible, but it will stand out with black dots in the finished soup), nutmeg, paprika, saffron (you only need a few stigmas, if there is no saffron, you can replace it with turmeric)
Stir, let it boil, turn off the stove and let it brew for 15-20 minutes.
Serve with chopped and fried bacon slices.
Bon Appetit!