Red lentil and pumpkin soup with bacon

Babiche Martens

Ingredients

2 tsp	Butter
3 Tbsp	Olive oil
1	Baby onion
3 cloves	Garlic
1 tsp	Ginger, finely chopped
½ tsp	Nutmeg, freshly grated
2 tsp	Brown sugar
½ cup	Red lentils (Main)
3 cups	Pumpkin, peeled and chopped (Main)
1	Bay leaf
2 ½ cups	Vegetable stock
½ cup	Water
½ cup	Sherry
3	Bacon rashers
2 tsp	Cumin seeds
1 splash	Cream

Directions

1. In a large pot, heat 1 Tbsp oil and the butter then add the onion, garlic and ginger. Sweat for 15 minutes, then add nutmeg, sugar and lentils, stirring to combine.
2. Add the pumpkin, bay, stock, water and sherry. Season. Put on a lid and let the soup simmer for 45 minutes.
3. Heat 1 Tbsp of olive oil, add the bacon and cumin seeds and fry until crispy then chop the bacon. Check the seasoning then puree the soup and serve with bacon, cumin seeds and a swirl of cream.