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Pumpkin and Pancetta Soup
Prep time:15 mins- Cook time:25 mins
Servings:2
Switching out sweet potato for pumpkin makes this a lower-carb version of a member favourite. Full of protein and delicious!
Nutrition facts(per serving)
Calories316
Protein19.6g
Fibre10.7g
Carbs27.3g
Fat11.5g
Ingredients
- 1 tbsp extra virgin olive oil
- 1/2 onion, diced
- 2 garlic cloves, peeled and crushed
- 40 g pancetta, diced
- 400 ml vegetable stock
- 200 g butternut pumpkin (squash), peeled, deseeded and cubed
- 1 x 400 g tin chopped tomatoes
- 1/2 x 400 g tin canned brown lentils, rinsed and drained
- 1/2 head broccoli, cut into florets
- Fresh parsley, chopped
- Sea salt and black pepper
Instructions
- Heat a saucepan over medium heat. Add the olive oil, onion, garlic and pancetta. Cook until the onion starts to soften, approx. 5 minutes.
- Add the stock, pumpkin, tomatoes and the lentils and bring to the boil. Reduce heat and simmer for 15 minutes, until pumpkin is tender, stirring occasionally.
- Add the broccoli and simmer for an additional 5 minutes. You may choose to blitz soup with a hand blender until smooth or leave chunky.
- Serve across two bowls, season and top with parsley.
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Notes
- Non-fasting day? Add a little grated parmesan and serve with a slice of wholemeal or rye sourdough bread.
- Switch tinned lentils for dry – 55g/1.9oz of dry lentils is the equivalent to the half tin in this recipe, add at the same step of the recipe.
