We like fruit. Especially when they are wrapped in bacon…
Pumpkin cream soup:
Stuff the plums with almond. Wrap each plum carefully in bacon and place on baking paper. Put the prepared plums in the oven preheated to 180 °C (356 °F) for about 15–20 minutes, until the bacon is golden and crispy. You can serve the plums as a separate snack or as an addition to, for example, soup.
Cut the pumpkins into pieces. Cut out the cores and dice the pulp. Put everything in a pot and pour the broth.
Add the diced potato and the chopped carrots. Cook it all, covered, for about 15 minutes, until the pumpkin is soft.
At the end of cooking, add coconut milk and spices. Bring everything to a boil and blend into cream, season with salt and pepper.