Semolina Soup with Pumpkin Seed Oil

Heat the butter in a medium frying pan. Fry the bacon, shallots and semolina in it. Add the soup, bring to a boil and simmer gently for about fifteen minutes.

In the meantime, heat a frying pan empty and briefly roast the pumpkin seeds without adding fat.

Mix a few spoonfuls of hot soup with the fresh cream and add. Season the semolina soup with salt, pepper and a pinch of nutmeg. Arrange in cups or deep plates, sprinkle with pumpkin seeds and drizzle with a few drops of pumpkin seed oil. Serve immediately.

Tips

* If you do not have pumpkin seed oil at hand, you can also add a little crème fraîche to the soup and sprinkle it with pumpkin seeds.

* Leftover soup will keep in the refrigerator for 4-5 days.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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