Red lentil and pumpkin soup with bacon
( SERVES 4 )
|1 Tbsp||Olive oil, (plus extra)|
|1 tsp||Ginger, (finely chopped)|
|½ tsp||Nutmeg, (freshly grated)|
|2 tsp||Brown sugar|
|½ cup||Red lentils|
|3 cups||Pumpkin, (peeled and chopped)|
|2½ cups||Vegetable stock|
|1||Salt & freshly ground pepper|
|2 tsp||Cumin seeds|
- In a large pot, heat the oil and 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 Tbs of olive oil, add the bacon and cumin seeds and fry until crispy then chop. Check the seasoning then puree the soup and serve with bacon, cumin seeds and a swirl of cream.