Warming Savoy Cabbage and Potato Soup with Bacon and Pumpkin Seeds

A creamy savoy cabbage and potato soup with crispy bacon, marjoram and toasted pumpkin seeds, which is really filling and warming in autumn. Sourdough bread croutons go well with it.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 800 g Savoy cabbage
• 600 g floury potatoes
• 1 pc onion
• 2 pc garlic cloves
• 120 g streaky bacon, diced
• 1 tbsp cooking oil
• 20 g butter
• 1.2 l water
• 1 tsp marjoram, dried
• 0.5 tsp caraway, ground
• 100 g sour cream
• salt
• pepper
• 4 pc slices country bread
• 20 g pumpkin seeds
• 1 bunch chives

Method

1. Trim the savoy cabbage, remove the core, cut the leaves into fine strips and wash thoroughly.
2. Peel the potatoes and cut them into roughly 1 cm cubes. Finely dice the onion and garlic.
3. Fry the bacon in 1 tbsp oil in a large pot until crispy, then remove and set aside.
4. Melt the butter in the bacon fat and sweat the onion and garlic for 3 minutes until translucent.
5. Briefly sweat the potato cubes, then add the cabbage and let it sweat for 2 minutes.
6. Add 1.2 litres of water, stir in the marjoram and caraway, bring to a boil and simmer covered for 20 minutes until the potatoes are soft.
7. Purée the soup finely with an immersion blender and season with salt and pepper.
8. Stir in the sour cream and do not let the soup boil again.
9. Cut the bread into cubes and toast them in a dry pan until golden brown. Toast the pumpkin seeds briefly in a second pan without fat.
10. Serve the soup topped with bacon, croutons, pumpkin seeds and finely snipped chives.