Pumpkin (Squash), Leek, Bean And Bacon Soup Recipe

Name: Pumpkin (Squash), Leek, Bean And Bacon Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil; 200 -250 g bacon, diced and lightly fried; 1 large leek, white and light green parts, trimmed, rinsed and sliced (about 250 grams); 1 large onion, peeled and sliced; 2 -3 garlic cloves, crushed; 1 1/4 kg butternut pumpkin, peeled and chopped (squash); 7 cups chicken stock (or vegetable); 1 (400 g) can lima beans, drained and rinsed (butter, or cannellini); 2 pinches dried tarragon leaves; 1 teaspoon dried thyme (optional); 1/4 teaspoon dried chili pepper flakes; 1/4 cup parsley (chopped); 1/2 - 1 cup whipping cream (optional); salt, to taste; pepper, to taste; sour cream (to garnish); parsley (to garnish) or coriander (cilantro, to garnish)

Servings: persons

1 tablespoon oil
200 -250 g bacon, diced and lightly fried
1 large leek, white and light green parts, trimmed, rinsed and sliced (about 250 grams)
1 large onion, peeled and sliced
2 -3 garlic cloves, crushed
1 1/4 kg butternut pumpkin, peeled and chopped (squash)
7 cups chicken stock (or vegetable)
1 (400 g) can lima beans, drained and rinsed (butter, or cannellini)
2 pinches dried tarragon leaves
1 teaspoon dried thyme (optional)
1/4 teaspoon dried chili pepper flakes
1/4 cup parsley (chopped)
1/2 - 1 cup whipping cream (optional)
salt, to taste
pepper, to taste
sour cream (to garnish)
parsley (to garnish) or coriander (cilantro, to garnish)

1
Heat oil in a dutch oven or large, deep saucepan that can hold all the ingredients.
2
Lightly fry the chopped bacon. Remove and set aside. If the bacon has released a lot of fat, drain off as much as you wish.
3
Reheat the remaining oil/bacon fat. Add sliced leek and onion and crushed garlic, and saute until tender.
4
Add chopped pumpkin and saute for five minutes, stirring frequently.
5
Add stock, beans, bacon, tarragon, thyme and chili flakes.
6
Bring to a boil, then lower heat and simmer uncovered for 20 minutes, or until pumpkin is fork tender.
7
Add 1/4 cup parsley.
8
Zap the cooked mixture with a stab blender or buzz up in a food processor. Or crush with a potato masher. The choice depends on your consistency preferences.
9
Stir in cream (if used), and season with salt and pepper to taste. Reheat gently.
10
Ladle into bowls and garnish with sour cream and additional parsley or coriander (cilantro).

30183

kcal

Calories

2379

Fat

Carbs

1990

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon oil, 200 -250 g bacon, diced and lightly fried, 1 large leek, white and light green parts, trimmed, rinsed and sliced (about 250 grams), 1 large onion, peeled and sliced, and more.

Yes, Pumpkin (Squash), Leek, Bean And Bacon Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin (Squash), Leek, Bean And Bacon Soup

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