Pumpkin soup with crispy topping

Wash the pumpkin thoroughly, halve it, and remove the seeds with a spoon.

Cut off the top and bottom of the pumpkin, and cut the rest into chunks.

Peel the garlic and the shallots, and cut the shallots into halves.

Place the pumpkin pieces, garlic, and shallots on a baking sheet lined with parchment paper and drizzle with olive oil. Roast everything in the oven at 200 degrees for 20-30 minutes until the pumpkin chunks are soft and have golden edges.

Place pumpkin, garlic, and shallots in a large pot and blend it all with an immersion blender.

Add chicken stock until you reach your desired texture and taste. H17

Let the soup simmer and add chili powder, apple cider vinegar, salt, and pepper to taste.

While the soup simmers, fry pumpkin seeds, sesame, salt, and chili flakes with some butter until everything is delightfully crisp.

Dice bacon and fry it until crispy.

Serve the pumpkin soup topped with bacon, your crispy toppings, and fresh dill to taste.