1 tbsp oil
1 red onion, finely chopped
2 garlic cloves, thinly sliced
1 red pepper, seeds removed, thinly sliced into rings
1 butternut squash pumpkin, peeled, sliced into small cubes (xx g)
1 litre vegetable stock
1 pack Vivera Plant Bacon
200 ml coconut milk
1 tbsp chopped fresh coriander, for garnishing (optional)
What to do
Heat the oil in a pan and fry the onion, garlic and red pepper with a pinch of salt. Add the pumpkin and stir briefly. Then add the vegetable stock to the pan. Bring to the boil, lower the heat and allow to simmer for 15 minutes, until the pumpkin cubes are tender.
Meanwhile, fry the Vivera Plant Bacon until crispy, according to the instructions on the packet. Transfer to a bowl and set aside until required.
Puree the soup with a hand blender until smooth. Add the coconut milk and stir. Divide the soup equally into two bowls. Garnish with crunchy Vivera Plant Bacon and coriander (optional).
Heat oil in the pan. Fry at medium heat 5 minutes and turn regularly.