Heat the olive oil in a saucepan, sauté the bacon, onion, garlic and soup vegetables a little bit. Add the potatoes and the pumpkin, douse with the clear soup and simmer for half an hour on low heat.
Add the mushrooms and the mead and simmer for another 15 minutes.
Season with turmeric, salt and freshly ground pepper.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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