Appetizers / Soups / Salads

pumpkin, lentil and bacon soup takes 10 minutes to prepare.

pumpkin, lentil and bacon soup takes 35 minutes to cook.

pumpkin, lentil and bacon soup makes 4 servings.

The ingredients for pumpkin, lentil and bacon soup are:

300g butternut pumpkin or squash, peeled, seeded & cubed
3 rindless bacon rashers, finely chopped
1 onion, finely chopped
3 cups vegetable stock
half cup red lentils

Here is how you make pumpkin, lentil and bacon soup:

1. Preheat oven to hot, 200'C. Place pumpkin on a baking tray. Spray with oil, tossing to coat. Bake for 15-20 minutes until tender and golden.2. Meanwhile, heat a large frying pan on high. Cook bacon for 4-5 minutes until crisp. Drain on paper towel.3. Heat a large saucepan on high. Spray with oil and saute onion for 2-3 minutes until tender. Add stock and bring to the boil.4. Stir in lentils, pumpkin and half the bacon. Reduce heat and simmer for 10-15 minutes until lentils are tender.5. Using a hand blender of food processer, process soup until smooth. Reheat gently and season to taste.Serve topped with remaining bacon.Serving Size: serves 4Number of Servings: 4Recipe submitted by SparkPeople user CARENHARRINGTON.

The nutritional information for pumpkin, lentil and bacon soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 150.1

• Total Fat: 4.7 g
• Cholesterol: 9.4 mg
• Sodium: 512.6 mg
• Total Carbs: 18.3 g
• Dietary Fiber: 3.5 g
• Protein: 9.2 g