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Home > Recipes > Red lentil and pumpkin soup with bacon

Red lentil and pumpkin soup with bacon
( SERVES 4 )

Amanda Laird

Publication: Viva

Viva

Ratings: 5.0 / 5 FROM 1

Red lentil and pumpkin soup with bacon

Photo by Babiche Martens

5.0 / 5 FROM 1

Ingredients

2 tsp Butter
3 Tbsp Olive oil
1 Baby onion
3 cloves Garlic
1 tsp Ginger, finely chopped
½ tsp Nutmeg, freshly grated
2 tsp Brown sugar
½ cup Red lentils
3 cups Pumpkin, peeled and chopped
1 Bay leaf
2½ cups Vegetable stock
½ cup Water
½ cup Sherry
3 Bacon rashers
2 tsp Cumin seeds
1 splash Cream

Directions

  1. In a large pot, heat 1 Tbsp oil and the butter then add the onion, garlic and ginger. Sweat for 15 minutes, then add nutmeg, sugar and lentils, stirring to combine.
  2. Add the pumpkin, bay, stock, water and sherry. Season. Put on a lid and let the soup simmer for 45 minutes.
  3. Heat 1 Tbsp of olive oil, add the bacon and cumin seeds and fry until crispy then chop the bacon. Check the seasoning then puree the soup and serve with bacon, cumin seeds and a swirl of cream.
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Comments

  • wallace-1966
    wallace-1966
    added 260 days ago

    This is a very tasty recipe and the best so far for Pumpkin soup that I gave come across. I find pumpkin soup can tend to be bland and this just gives it a nice kick (just what I was looking for). The bacon and cumin seeds are a delicious combo

    • Flag comment for moderation

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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