"Puffed up" zucchini soup
I love zucchini, but the usual zucchini soup I always find something boring. That's why I "spiced it up" to my liking and everyone was thrilled with the soup that would not have lured anyone behind the oven, especially not at the moment when there's something very often with zucchini. And now that the pumpkin season starts, you can of course replace the zucchini with pumpkin.
So, first chop two onions and sauté in oil, squeeze three to four cloves of garlic. Chop 2 to 3 chilies - or more - and chop (if you like it even spicier, you should leave the seeds in), dice 4 peppers and of course the zucchini, about a kilo. Peel and grate a walnut-sized piece of ginger. Add the vegetables with 2 tablespoons tomato paste and the ginger, in the pot to the onions and sauté. Add 1 tbsp curry. A can (400 g) peeled tomatoes - of course, also works with fresh - with it. Fill up with 1 1/2 L broth and cook until soft. Then puree and possibly dilute with broth. Strong taste with salt, freshly ground pepper, sugar, curry, some balsamic and Mediterranean herbs.
Finally, stir in a few tablespoons of chili and paprika cream cheese (if necessary, pass the blender again). While the soup is simmering, fry 200 g bacon in thin slices in a pan until crispy. Drain the bacon on kitchen paper and let it cool down. Dice a few rolls, fry in a pan until crispy and serve with the soup. Finally, crumble the bacon and sprinkle over the soup (I serve the bacon crumbs extra, then everyone takes to taste). And those who like it even spicier put the Tabasco bottle on the table!
