Red lentil and pumpkin soup with bacon
( SERVES 4 )
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
- 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.
- Add the pumpkin, bay, stock, water and sherry. Season. Put on a lid and let the soup simmer for 45 minutes.
- 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.
Wine match by Brancott Estate
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