Red lentil and pumpkin soup with bacon
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.
http://www.bite.co.nz/recipe/906/Red-lentil-and-pumpkin-soup-with-bacon/
Comments
wallace-1966
added 16 days agoThis 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
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