Pumpkin & Bacon Soup




  • 200g cured ham
  • butternut squash, garlic, rosemary
  • somun bread
  • cream, mint
  • salt, pepper, paprika, oil, butter

It is a time to learn how to make a thick soup that will warm you up and nourish you well on a cold day this and following winters! This dish is also called Potage! Original recipe was invented in northern France, but today you can witness the new recipe with notch of AlmazanKitchen improvisation from scratch! Enjoy! Do not to forget to turn your headset on, ASMR incoming!


Pumpkin pre-cooking:

  1. Cut butternut squash in half.
  2. Remove the seeds.
  3. Warm up both halves on coals.
  4. Make the incises with the knife.
  5. Slice few garlic cloves. Stick it into the incises.
  6. Repeat step 5 with few rosemary sticks.
  7. Place pumpkin halves back on coals. Bake for a few minutes.
  8. Take the pumpkin halves out. Remove the burned parts, scoop out the meat.
  9. Blend and mix the meat until mushy consistency.


  1. Slice 200g of cured ham into thin strips.
  2. Preheat the pan, grease with oil.
  3. Fry cured ham until crispy golden brown.


  1. Slice somun bread.
  2. Cover the slices with paprika.
  3. Place into the pan to warm it up.


  1. Preheat the pan, melt 1 tbsp. of butter.
  2. Toss in the pumpkin, stir well, then salt it.
  3. Add some water, stir well, pepper it.
  4. Let it cook until rich consistency.
  5. Add ½ cup of cream, do not be shy to make a decoration with it.
  6. Put in the bacon slices and toasts.
  7. Finish off with few mint leaves.
  8. Enjoy! Bon Almazan!

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