Pumpkin soup

• 1 pumpkin
• 1 red bell pepper
• 1 onion
• 1 carrot
• fresh parsley
• 100 gr bacon
• 3tbs olive oil
• black pepper
• salt

Oil can
Spatula
Dutch oven accessory

Heat your Tiger Fire open plancha BBQ and place the Dutch oven accessory.

Cut the bell pepper, onion and carrot into fine pieces.

Cut the top off the pumpkin and take out the inside. Cut the pumpkin meat in fine pieces. Keep the shell because you can use it to serve the soup. TIP: dry the seeds and roast them to use them later as a topping in a salad.

When the dutch oven is heated, add the olive oil and onion. When the onion is glazed after a few minutes, add the carrot, bell pepper and pumpkin. Let it simmer for a few minutes. Then add the vegetable stock and let it cook.

In the meantime grill the bacon and take it off the BBQ when cooked.

Keep stirring in the soup and add salt and pepper to your taste. When everything is cooked, mix it until everything is blended well.

We use the shell of the pumpkin as our plate to serve it. Add the bacon and top it off with some fresh parsley.

Soup gives you so many options. Try using grilled bell peppers instead of the pumpkin to remake this soup for example.