KEY POINTS:
Serves 4 - 6
1 Tbs olive oil, plus extra
2 tsp butter
1 small onion
3 cloves garlic
1 tsp finely chopped ginger
1/2 tsp freshly grated nutmeg
2 tsp brown sugar
1/2 cup red lentils
1 medium or 3 cups pumpkin, peeled and chopped
1 bay leaf
2 1/2 cups vegetable stock
1/2 cup water
1/2 cup sherry
Sea salt and freshly ground black pepper
3 rashers bacon
2 tsp cumin seeds
Cream
1. In a large pot, heat the oil and 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 Tbs of olive oil, add the bacon and cumin seeds and fry until crispy then chop. Check the seasoning then puree the soup and serve with bacon, cumin seeds and a swirl of cream.
