Pumpkin and lentil soup with bacon
A thick and hearty soup. Great for using up Halloween pumpkin! Substitute with butternut squash if preferred. Omit the bacon for vegetarians
- Preparation Time15 mins
- Cooking Time30 mins
- 150 g spring onions
- 150 g bacon (diced)
- 2 garlic cloves
- 1000 g pumpkin (e.g Hokkaido or any other you like)
- 2 tbsp. olive oil
- 1 can of lentils (350 g)
- 1200 ml beef broth
- 3 tbsp.Kikkoman soy sauce
- ¼ bunch of parsley, chopped
Slice the spring onions. Peel the garlic and finely dice. Cut the pumpkin into two halves, remove the core, seeds and skin and cut the flesh into pieces.
Heat 2 tbsp. of olive oil in a big pan and fry the spring onions and the bacon until cooked. Take them out of the pan and put them aside. Put the pumpkin flesh and garlic into the pan, fry for about 5 minutes and add the beef broth. Let it simmer for about 20 minutes until the pumpkin is softened.
With a blender purée it until smooth. Add the soy sauce and pepper. Add the lentils, the bacon pieces and the spring onions. Top with the parsley and serve it hot.