Pumpkin and Bacon Soup

Pumpkin and Bacon Soup

By Atika Lim  , , ,

April 25, 2016

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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.

  • Prep: 10 mins
  • Cook: 35 mins
  • Yields: 4 Servings


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


1Preheat 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.

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

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

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

5Using 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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