Name: Pumpkin, lentil and bacon soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 300 gram butternut pumpkin, peeled, seeded, cubed; 3 rindless bacon rashers, finely chopped; 1 onion, finely chopped; 3 cup vegetable stock; 1/2 cup red lentils

Pumpkin, lentil and bacon soup

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Serves 4

Prep

10M

Cook

35M

Total

45M

Ingredients

300 gram butternut pumpkin, peeled, seeded, cubed

3 rindless bacon rashers, finely chopped

1 onion, finely chopped

3 cup vegetable stock

1/2 cup red lentils

Method

1.Preheat oven to hot, 200°C. Place pumpkin on a baking tray. Spray with oil, tossing to coat. Bake, 15-20 minutes, until tender and golden.

2.Meanwhile, heat a large frying pan on high. Cook bacon, 4-5 minutes, until crisp. Drain on paper towel.

3.Heat a large saucepan on high. Spray with oil and sauté onion, 2-3 minutes, until tender. Add stock and bring to boil.

4.Stir in lentils, pumpkin and half the bacon. Reduce heat and simmer, 10-15 minutes, until lentils are tender.

5.Using a hand blender or food processor, process soup until smooth. Reheat gently and season to taste. Serve topped with remaining bacon.

A few snipped chives or a dollop of light sour cream are delicious with this soup.
Note

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Ingredients

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