Bacon & pumpkin soup

Bacon & pumpkin soup

The crème fraîche gives the soup a lovely sharp edge, but you can leave it out if you like.

By , 21 September 2015
Bacon & pumpkin soup
  • Ready in: 65 mins
  • Serves: 6
  • Price: 95p per serving
Nutritional Info
Each 388g serving contains
  • Fat 18
  • Sat Fat 9.3
  • Sugar 4.2
  • Salt 1.8
  • Cals 303
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 327kJ/78kcal.
  • 6 rashers streaky bacon
  • 1 tbsp sunflower oil
  • 15g butter
  • 1 medium red onion, chopped
  • 500g pumpkin (weighed without skin, seeds or fibre), cubed
  • 1 potato, peeled and cubed
  • 150g split red lentils, rinsed
  • 1.2 litres hot vegetable stock
  • 1 tbsp chopped fresh thyme
  • 4 tbsp crème fraîche
  • Chop 4 rashers of bacon. Heat the oil and butter and cook the onion and bacon until the onion is soft and the bacon is cooked.

  • Add the pumpkin, potato, lentils, stock and thyme, and season with pepper. Don't add salt yet; you may not need it. Cover with a lid and gently simmer for 30 minutes.

  • Purée with a hand-held blender in a processor until fairly smooth.

  • Meanwhile, grill the rest of the bacon until crisp and break into small pieces. Stir the crème fraîche into the soup and reheat, taking care not to boil. Serve sprinkled with bacon.