Sweet potato, pumpkin , bacon and lentil soup

Pumpkin soup with a twist

Submitted by Jayne Rayner

Sweet potato, pumpkin , bacon and lentil soup

Pumpkin soup with a twist
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Serving: 6
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes


  • 1 large sweet potato perked and chopped
  • 1/2 butternut squash peeled and chopped
  • 6 rashers bacon
  • 1 cup red lentils
  • 2 onions peeled and chopped
  • 1 tsp ginger
  • 1 tsp garlic
  • 1 litre chicken stock


  • Chop all ingredients and place in slow cooker with the stock,
  • cook for 6 hours in low ,
  • Blitz and serve with a swirl of cream

6 thoughts on “Sweet potato, pumpkin , bacon and lentil soup”

  1. Delicious recipe!! I added two small white potatoes just because I needed to use them up and used vegetable stock instead of chicken stock as we are dairy and soy free. I like my soup kind of chunky so didn’t blend it too much. Stirred through some coconut cream at the end and it was so yummy!

  2. This was so easy to make, and turned out thick and super tasty! I added a few celery sticks that I needed to use up, and only had one onion. I had planned to fry off the onion, celery and bacon before adding to the pot but didn’t have time. I’m glad I didn’t because it really didn’t need it! Seconds all round – will make this again.

  3. I used wholemeal lentils, omitted the bacon and used vegetable stock. It was super thick and didn’t look pretty but is pretty tasty. Next time I will add more stock at the beginning .

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