John Myers
Pumpkin and Lentil Soup with Bacon & Mushrooms
The perfect pumpkin and lentil soup with bacon & mushrooms recipe with a picture and simple step-by-step instructions.
- 120 g Diced Bacon
- 100 g White fresh mushrooms
- 1 Pc Big onion
- 0,5 Bd Freshly chopped thyme
- 2 tbsp Extra virgin olive oil
- 100 g Green Lentils – Puy Lentils from France
- 1 l Vegetable broth
- 1 Pc Chilli pepper fresh
- 1000 g ** Kürbis frisch Knirps
- 2,5 dl Liquid cream
- Salt pepper
- Rub the mushrooms with a paper towel, remove the soil from the stem with a knife. Bacon in cubes or chopsticks. Fry bacon until crispy in a covered pan, remove, reserve. Quickly sauté the mushrooms in the same pan, reserve. Peel and dice the onion. Wash and dry the thyme and remove the leaves from the stems. Chop the chilli pepper. Remove the seeds from the pumpkin, peel and cut into small cubes (0.5-1cm).
- Heat the olive oil in a stock pot. Sauté the onion, thyme, chilli and lentils in it. Deglaze with broth and bring to a boil. Cover and simmer over medium heat for 20-30 minutes until the lentils are cooked through but not too soft.
- Add the pumpkin cubes with 1/2 of the cream to the soup and cook for another 5-10 minutes
- Season the soup with salt and pepper. Ladle soup into a preheated plate, garnish with bacon and mushrooms and draw a cordon around the garnish with the rest of the cream. Enjoy it, enjoy your meal …….
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