1/7 Photos of Pumpkin (Squash), Leek, Bean and Bacon Soup
Leggy Peggy's Note:
I was tired of the pumpkin and leek staring at me -- asking me to do something with them -- so I did this. A recipe card from the green grocer gave me a few hints, but I consider this to be my recipe. It's a great warmer in winter, and not too bad served at room temperature. The ingredient amounts are forgiving, so don't be afraid to be flexible. If you want a vegetarian result, omit the bacon and use vegetable stock. Cream can also be omitted. The chili flakes make the dish. *Note: If you can get tinned/canned pumpkin, you can use three 15-ounce tins to replace the chopped pumpkin. If you do this, you can add the tinned pumpkin when you add the cream.
My Private Note
Units: US | Metric
- 1 tablespoon oil
- 200 -250 g bacon, diced and lightly fried
- 1 large leek, white and light green parts, trimmed, rinsed and sliced (about 250 grams)
- 1 large onion, peeled and sliced
- 2 -3 garlic cloves, crushed
- 1 1/4 kg butternut pumpkin, peeled and chopped (squash)
- 7 cups chicken stock (or vegetable)
- 1 (400 g) can lima beans, drained and rinsed (butter, or cannellini)
- 2 pinches dried tarragon leaves
- 1 teaspoon dried thyme (optional)
- 1/4 teaspoon dried chili pepper flakes
- 1/4 cup parsley (chopped)
- 1/2-1 cup whipping cream (optional)
- salt, to taste
- pepper, to taste
- sour cream (to garnish)
- parsley (to garnish) or coriander (cilantro, to garnish)
- 1Heat oil in a dutch oven or large, deep saucepan that can hold all the ingredients.
- 2Lightly fry the chopped bacon. Remove and set aside. If the bacon has released a lot of fat, drain off as much as you wish.
- 3Reheat the remaining oil/bacon fat. Add sliced leek and onion and crushed garlic, and saute until tender.
- 4Add chopped pumpkin and saute for five minutes, stirring frequently.
- 5Add stock, beans, bacon, tarragon, thyme and chili flakes.
- 6Bring to a boil, then lower heat and simmer uncovered for 20 minutes, or until pumpkin is fork tender.
- 7Add 1/4 cup parsley.
- 8Zap the cooked mixture with a stab blender or buzz up in a food processor. Or crush with a potato masher. The choice depends on your consistency preferences.
- 9Stir in cream (if used), and season with salt and pepper to taste. Reheat gently.
- 10Ladle into bowls and garnish with sour cream and additional parsley or coriander (cilantro).
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Nutritional Facts for Pumpkin (Squash), Leek, Bean and Bacon Soup
Serving Size: 1 (490 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 327.5
- Calories from Fat 142
- Total Fat 15.8 g
- Saturated Fat 4.7 g
- Cholesterol 23.3 mg
- Sodium 644.8 mg
- Total Carbohydrate 36.3 g
- Dietary Fiber 5.4 g
- Sugars 8.0 g
- Protein 12.2 g