Kale, pumpkin & bacon pot

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• Lauralizpin

  2009-01-06 12:39:33.219641

  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

  2009-01-08 19:31:06.628728

  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

  2009-01-29 06:36:29.881954

  Chris commented on this recipe

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

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• Ronald Upton

  2009-10-23 07:48:35.956732

  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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• christine

  2010-04-02 17:43:20.048981

  christine rated and commented on this recipe

  

  I added sausages and sliced new potatoes. The potatoes soaked up the lovely stock. Very tasty.

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• Jessieclay

  2010-09-08 21:02:35.646011

  Jessieclay rated and commented on this recipe

  

  Really tasty and quick

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• Philly Blunt

  2010-09-15 19:51:17.681773

  Philly Blunt rated and commented on this recipe

  

  Excellent easy and tasty recipe, the bacon works really well with the kale which can be hard to find things to do with. Go easy on the salt due to the bacon. As for quantity of stock, it depends how soupy you want it, with the ingredients as called for I used just under half a litre of chicken stock and it was about right. If you prefer less liqud either use less to start with or you can just simmer for longer and reduce it at the end, this will only serve to intensify the flavour. As others have suggested, you can add just about anything to the pot to use up other veg or add to the flavour with other more spicy and salty pork. Perfect for this time of year when its just starting to get cold and dark.

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• morny02

  2010-09-22 15:14:54.778577

  morny02 rated and commented on this recipe

  

  Very tasty. Goes well with mash, weirdly, as it already has pumpkin/sweet potato in. I'd recommend halving the amount of parsley -- it is overwhelming -- perhaps we had a big bag?

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• ourcarol

  2010-10-13 09:03:22.977388

  ourcarol rated and commented on this recipe

  

  Tasty, quick, easy, and healthy - what more could you ask for? The supermarket didn't have any kale, so I used greens, and I added some skinless, boneless chicken thighs. Will def make again, my husband and 18 month old loved it too.

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• katie89

  2010-10-23 15:50:51.569529

  katie89 rated and commented on this recipe

  

  I cooked this exactly to the recipe - didn't need as much stock - my butternut squash went a bit mushy as i waited for it to reduce a bit - maybe just put in a quarter of a litre next time instead of half. Having said that, the flavours were great - will definitely be making again. winter warmer without the calories!

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• Jo Lewis

  2010-10-31 08:31:05.826637

  Jo Lewis rated and commented on this recipe

  

  wow wow wow this is delicious! I just made it this morning and have blended a couple of portions up for my kids (2 and 1) although it is very green for toddler so I might stick some mash with it. Looks fantastic with all the colours (before blended !) I was worried it would be too salty with the bacon but it is just perfect, the butternut squash flavour really goes well with the bacon. Never thought it would turn out this nice so I think this will be a firm family favourite.

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• gillibe

  2010-11-04 14:24:49.693697

  gillibe rated this recipe

  

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• gillibe

  2010-11-04 14:27:57.494898

  gillibe commented on this recipe

  The quantities are vague. I used pumpkin which was a bit watery. I wouldn't bother using this recipe again.

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• dalvinder

  2010-12-13 12:44:17.432117

  dalvinder rated and commented on this recipe

  

  I always struggle with kale but this is a nice recipe and relatively quick to make once everything is chopped up. Would make again.

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• Dee Russell

  2011-01-05 18:43:36.390428

  Dee Russell rated and commented on this recipe

  

  I have two vegetable adverse children and adapted this recipe using onion instead of the shallots, 1/2 a swede with 1/2 a butternut squash and some cabbage in lieu of the kale (veg box). We used smoked streaky bacon. To my surprise, every morsel was consumed with not even a hint of complaint.

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• brrrm brrrm

  2011-02-10 14:19:51.367858

  brrrm brrrm commented on this recipe

  can it be frozen?

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• Hayley J

  2011-04-06 17:29:21.069527

  Hayley J rated and commented on this recipe

  

  This is good. I added 500ml of stock and this seemed about right. The bacon added a great flavour.

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• clareyb

  2011-05-11 20:43:15.259747

  clareyb commented on this recipe

  I made this tonight using just under half a litre of stock. It was delicious, but next time I will add a pinch of chilli flakes for a touch of heat.

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• charliechopin

  2011-06-14 07:48:29.854166

  charliechopin rated and commented on this recipe

  

  Surprisingly good for something so simple. The texture of the kale really works in this dish. Made two changes: used sage and thyme in place of parsley, and added a tbsp wholegrain mustard right at the end. Heartily recommend both.

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• cakemadlady

  2011-08-13 14:17:14.933044

  cakemadlady rated and commented on this recipe

  

  Tasty! Loved the squash & kale. Will make regularly

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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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