Cream of Mushroom with Sautéed Squash, Pumpkin Seeds, and Fried Bacon
Don't know what soup to make for tomorrow? This delicious cream of mushroom with pumpkin seeds and bacon will become a family favorite. The bacon adds a crunchy texture, and the pumpkin seeds will add color to this exquisite cream.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 100 grams bacon
  • 1 cup pumpkin, Italian, diced into medium cubes
  • 4 tablespoons pumpkin seeds, without skin
  • 1 pinch ground black pepper
  • 1 can cream of mushroom, Campbells® (430 g)
  • 1 cup water 1 cup water
  • 1 cup cow's milk 1 cup cow's milk
Preparation
5 mins
10 mins
Low
  • Cut the bacon into small cubes and fry for 5 minutes.
  • Remove some of the fat released by the bacon; add the squash, pumpkin seeds, and sauté for 2 more minutes.
  • Add Campbells® cream of mushroom, water, milk, salt, and pepper. Mix well and heat for 5 minutes.
  • Serve on a plate, garnish with a little bacon and pumpkin seeds.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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