Finely chop the onion, cut the chicken breast into cubes. Heat the olive oil in a saucepan. Fry the onion and chicken meat over low heat, stirring, until the onion turns golden, about 5-8 minutes.
Cut the pumpkin and carrot into cubes, add to the pan, pour in the chicken broth and simmer for 20 minutes, add salt (if necessary).
Pour the soup into a blender, grind into a homogeneous mass.
Pour into a frying pan and preheat to the desired temperature.
Cut the bacon into thin slices. Fry until crisp.
Pour the soup on plates, add sour cream, fried bacon and sprinkle parsley on top. Delicious and healthy soup is ready.
