HELLO everyone!

Yesterday I went to the Baltimore’s Farmers Market & Bazaar and I had to resist the temptation to buy and taste everything! I bought a beautiful pumpkin – that smells of autumn and gloomy days – and  today I propose two different versions of my pumpkin soup.

pumpkin soup and crispy parmesan cheese petals
The veggie one  is enriched by celery and onion, that I have already cut and sautéed, and by two delicious home-made parmesan cheese waffles.
To realize the parmesan cheese waffles, I heated a pan over medium high, sprinkled two tablespoons of Parmesan cheese, waited for them to melt for a few minutes until I could remove them from the pan. Finally I waited for a couple of minutes until the waffles cooled down (they are also excellent as finger foods).

pumpkin soup and cripsy bacon crumbs

The second version is enriched by a few crumbs of crispy bacon!
And you, which version do you prefer?