Shred the onion and salted bacon. We take a thick-bottomed pan, heat the oil in it and fry the prepared foods on low heat for 6-8 minutes until the onion becomes golden. Dice the carrots and pumpkin pulp, add to the pan, pour the broth, bring to a boil and cook the soup for 20 minutes.
Cut the smoked bacon into thin slices and fry until crispy. Puree the soup with a submersible blender, salt, pepper to taste and warm. Pour the soup into plates, put a portion of sour cream, slices of fried bacon, chopped herbs and serve. Bon Appetit!