pumpkin, lentil & bacon soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of pumpkin, lentil & bacon soup calories by ingredient
Introduction
This is a nice hearty and filling soup with loads of fibre thanks to the lentils and heaps of taste due to the bacon. A great way to dress up pumplin soup. This recipe was taken from the Australian Women's Day magazine August 2008 This is a nice hearty and filling soup with loads of fibre thanks to the lentils and heaps of taste due to the bacon. A great way to dress up pumplin soup. This recipe was taken from the Australian Women's Day magazine August 2008Number of Servings: 4
Ingredients
-
300g butternut pumpkin or squash, peeled, seeded & cubed
3 rindless bacon rashers, finely chopped
1 onion, finely chopped
3 cups vegetable stock
half cup red lentils
Tips
To lower the fat content of the bacon I placed bacon between a few sheets of kitchen paper towels and microwaved for 2-3 minutes instead of cooking in a frying pan. The paper absorbes the fat while the bacon par cooks. The bacon can then be chopped and added to the recipe.
Directions
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.