1.2 kg pumpkin
20 g of half-salted butter
6 slices of bacon
50 g grated Emmental cheese
10 cl of milk
Sea salt and freshly ground pepper to taste
To prepare the pumpkin, cut it in half, peel and steam it until tender (cooking time will vary based on your steamer).
Peel and cut the onion into a fine dice.
In a Dutch oven (or any other heavy-bottom pot), melt butter and sweat the onion. Cut the steamed pumpkin into chunks and add to the pot along with the onions.
Season with salt and pepper to taste and cover with water. Cover and simmer on low for ten minutes.
While the onion and pumpkin simmer, pour the 10 cl of milk into a saucepan and bring to a gentle simmer. Add two of the six slices of bacon, cover and remove from the heat.
For the chips:
Set the oven to 180° C. Place a piece of baking parchment to a baking sheet and lay over the remaining pieces of bacon. Allow to bake until crisp.
In a dry, non-stick skillet over medium heat, arrange 4 small piles of grated Emmental cheese and allow to brown. Once they’ve browned on one side, flip and repeat the process until each pile forms a crisp chip.
To finish the soup, combine the bacon infused milk with the pumpkin mixture and puree until creamy.
To serve, spoon the soup into bowls and top with the Emmental chips and crispy bacon.