Pumpkin soup with a twist
Submitted by Jayne Rayner
Sweet potato, pumpkin , bacon and lentil soup
Pumpkin soup with a twist
Serving: 6
Ingredients
- 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
Instructions
- 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
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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!
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.
Very yummy, even the kids ate some! Hubby loved it but a bit too gingery for me
Love this soup which book is this one in please .
None – most of the books recipes are only in the books so you won’t find all of them on our website also 🙂