Kale, pumpkin & bacon pot

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• Kirstos

  05 February 2013

  Kirstos rated and commented on this recipe

  

  Very tasty - even one of my more carnivorous friends really enjoyed this.

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• Atrixa

  06 March 2013

  Atrixa rated and commented on this recipe

  

  I made this with squash, and savoy cabbage (couldn't get hold of any kale) and dried parsley instead of fresh. It's a light but warming stew, perfect when you're trying to eat healthily. I seasoned with plenty of pepper and found that I didn't need any salt because of the bacon.

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• Consumeconformobey

  13 March 2013

  Consumeconformobey commented on this recipe

  I use one cup of beef stock, and add a sliced chorizo, and a half tsp of both thyme and sage. I cooked this in puff pastry as a pie, and served with a dollop of whole grain mustard. I've now made this recipe about ten times and my meatasaurus "no hippy food" husband eats it and even admits that its pretty delicious despite it having pumpkin and kale- both of which are his cryptonite. It freezes well as a pie, and is good both hot and cold. Bravo!

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• caroline

  24 March 2013

  caroline rated this recipe

  

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• kiwitifosi

  17 April 2013

  kiwitifosi rated and commented on this recipe

  

  Surprisingly good for something so simple! I made a vegetarian version using a soy 'bacon', left out the parsley and added a can of cannellinni beans to give it a protein boost. I did find it easier to fry off the components separately then combine them in another pot, though. made for a bit more washing up but meant the pumpkin did actually get some caramelisation. The soup has a lovely, rich, smokey flavour. Will definitely make this again.

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• zobo64

  17 April 2013

  zobo64 commented on this recipe

  I found this dish to be bitter so added a small spoon of sugar which helped slightly but overall Was very dissapointed. It was bland and soupy. I added some pan fried chicken breast chunks and chorizo to my husbands portion and he thought the dinner was absolutely delicious !!!

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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 4.0g, salt 3.11 g

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