Greek Mountain Tea Pumpkin Soup with Caramelized Onions and Crispy Bacon

Recipe by Carolina Doriti

Yields 4-6 servings

Greek Mountain Tea Pumpkin Soup with Caramelized Onions and Crispy Bacon

Ingredients

1kg pumpkin or butternut squash, peeled and cut into chunks  

1 onion, coarsely chopped

1 large garlic clove, peeled whole

950 ml / 4 cups vegetable stock

Sea Salt

Freshly ground black pepper

4 tablespoons BIOMADICA Cuisine organic Greek Mountain Tea flower water

 

For the caramelized onions

2 onions thinly sliced

2 tbsp olive oil

40 ml balsamic vinegar

1 tsp brown sugar

Sea salt

Freshly ground black pepper

2 tablespoons BIOMADICA Cuisine organic Greek Mountain Tea flower water

 

For the Bacon

5-6 slices of bacon (I used back bacon)

Freshly ground black pepper

 

To top

Greek yogurt

Pumpkin seeds

Caramelized onions

Crispy bacon

Instructions

For the soup

Place a large cooking pot onto medium high heat. Add 1 tbsp olive oil. Add in the onions and lightly sauté until they go glossy and soften. Add in the garlic, pumpkin, salt and pepper, and stir. Pour in the broth (it should just cover the pumpkin). Bring to a boil and let simmer until pumpkin is tender (check with a knife) – about 15-20 minutes.

Remove from heat and use a stick blender to blend until smooth and creamy. Adjust seasoning to taste and if the soup is too thick you may add in a little extra broth to bring it to the desired consistency. Finally add in the mountain tea flower water and stir to incorporate.

 

For the caramelized onions

Place a large skillet on medium-high heat. Heat 2 tablespoons olive oil, add the sliced onions, and stir them to coat them in the oil. Spread them evenly over the pan, season them with salt, bring the heat down to low and let them cook until they soften and turn slightly golden. This will take about 15 minutes, and you may stir them occasionally while they cook. Once they are ready add in the balsamic vinegar and sugar and gently stir. This will start the caramelization process, which should take about 5-10 minutes. Once ready, remove from heat, season with salt and pepper to taste and spray them with the mountain tea flower water. You may store the caramelized onions in the fridge for about a week of freeze them for longer (up to three months).

 

For the Bacon

Heat a non-stick skillet on medium high heat. Grill the bacon slices from both sides until nicely browned and almost crispy. Flip them as they cook to avoid burning them (this will take about 5-10 minutes. The longer you grill them the crispier they’ll get). Sprinkle with freshly ground black pepper and coarsely chop the slices.

 

To serve

Ladle soup into bowls, spoon some thick Greek yogurt in the center, top it with a couple of teaspoons caramelized onions and sprinkle with the chopped bacon and some pumpkin seeds. If you want to add more intense flavor of the Greek mountain tea spray some extra flower water once plated.