Red lentil and pumpkin soup with bacon
( SERVES 4 )
22/5/2007
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Ingredients
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| 1 tbsp | Olive oil, (plus extra) |
| 2 tsp | Butter |
| 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 |
| 1 | Salt & freshly ground pepper |
| 3 | Bacon rashers |
| 2 tsp | Cumin seeds |
| 1 | Cream |
Directions
- 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.
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