pumpkin, lentil & bacon soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
300g butternut pumpkin or squash, peeled, seeded & cubed3 rindless bacon rashers, finely chopped1 onion, finely chopped3 cups vegetable stockhalf cup red lentils
1. Preheat oven to hot, 200'C. Place pumpkin on a baking tray. Spray with oil, tossing to coat. Bake for 15-20 minutes until tender and golden.
2. Meanwhile, heat a large frying pan on high. Cook bacon for 4-5 minutes until crisp. Drain on paper towel.
3. Heat a large saucepan on high. Spray with oil and saute onion for 2-3 minutes until tender. Add stock and bring to the boil.
4. Stir in lentils, pumpkin and half the bacon. Reduce heat and simmer for 10-15 minutes until lentils are tender.
5. Using a hand blender of food processer, process soup until smooth. Reheat gently and season to taste.
Serve topped with remaining bacon.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user CARENHARRINGTON.
2. Meanwhile, heat a large frying pan on high. Cook bacon for 4-5 minutes until crisp. Drain on paper towel.
3. Heat a large saucepan on high. Spray with oil and saute onion for 2-3 minutes until tender. Add stock and bring to the boil.
4. Stir in lentils, pumpkin and half the bacon. Reduce heat and simmer for 10-15 minutes until lentils are tender.
5. Using a hand blender of food processer, process soup until smooth. Reheat gently and season to taste.
Serve topped with remaining bacon.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user CARENHARRINGTON.
Nutritional Info Amount Per Serving
- Calories: 150.1
- Total Fat: 4.7 g
- Cholesterol: 9.4 mg
- Sodium: 512.6 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 3.5 g
- Protein: 9.2 g
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