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Recipe by olive magazine

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1. Fry the bacon in a medium saucepan until crisp - you shouldn't need any oil as the bacon fat will melt quickly. Add the pumpkin and shallots and fry until the edges start to brown, then add the stock and bring to a simmer. Cover and cook for 15 minutes or until the pumpkin is tender.
2. Stir in the kale, cover and cook for 5 minutes or until tender. Stir in the parsley and season well. Serve with the toast.

Per serving

225 kcalories, protein 13.8g, carbohydrate 5.5g, fat 16.5 g, saturated fat 5.8g, fibre 4g, salt 3.11 g

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• Lauralizpin

  06 January 2009

  Lauralizpin rated and commented on this recipe

  

  Really quick, easy to make and super tasty. Feels very healthy too. I use smoked bacon which adds great flavour, I also add in a drained can of chick peas or pinto beans. Yummy!

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• Jules

  08 January 2009

  Jules rated and commented on this recipe

  

  Just had this for my dinner. Very tasty, i added some chorizo before i put in the butternut squash and onion and it really was lovely. Will be cooking again.

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• Chris

  29 January 2009

  Chris commented on this recipe

  How much stock do you need, it doesn't say in the recipe?

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• Ronald Upton

  23 October 2009

  Ronald Upton commented on this recipe

  I always use recipes as a guide seldom staying with the instructions therefore each time I make this soup its different, I like the idea of using bacon. Let you know how it turns out.

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Ingredients

• 1 pack streaky bacon rashers, finely chopped
• 1 medium pumpkin or butternut squash, peeled and cut into small cubes
• 3 shallots , peeled and halved
• chicken or vegetable stock
• 200g bag kale , stalks removed and finely chopped
• ¼ pack parsley , chopped
• sourdough bread , toasted, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 1 pack streaky bacon rashers, finely chopped
• 1 medium pumpkin or butternut squash, peeled and cut into small cubes
• 3 shallots , peeled and halved
• chicken or vegetable stock
• 200g bag kale , stalks removed and finely chopped
• ¼ pack parsley , chopped
• sourdough bread , toasted, to serve

Per serving

225 kcalories, protein 13.8g, carbohydrate 5.5g, fat 16.5 g, saturated fat 5.8g, fibre 4g, salt 3.11 g

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