Pumpkin and Pancetta Soup

Switching out sweet potato for pumpkin makes this a lower-carb version of a member favourite. Full of protein and delicious!

Serves: 2

Calories per serving: 316

Prep time: 15 minutes

Cook time: 25 minutes


  • 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


  1. Heat a saucepan over medium heat. Add the olive oil, onion, garlic and pancetta. Cook until the onion starts to soften, approx. 5 minutes.
  2. 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.
  3. Serve across two bowls, season and top with parsley.


  • 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.

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