Yield
4 Servings
Prep Time
10mins
Cook Time
35mins
Difficulty Level
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This delicious yet filling pumpkin and bacon soup will satisfy your soup cravings and give you the required nutrients you need.

Ingredients

  • 300 g butternut pumpkin, peeled, seeded, cubed
  • 3 rindless bacon rashers, finely chopped
  • 1 onion, finely chopped
  • 3 cups vegetable stock
  • 1/2 cup red lentils
01.

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.

02.

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

03.

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

04.

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

05.

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

Photo: Bauer/Rob Shaw

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