Pumpkin (Squash), Leek, Bean and Bacon Soup

Recipe by Leggy Peggy
READY IN: 50mins


  • 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 14
    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)
  • 1
    teaspoon dried thyme (optional)
  • 14
    teaspoon dried chili pepper flakes
  • 14
    cup parsley (chopped)
  • 12 - 1
    cup whipping cream (optional)
  • salt, to taste
  • pepper, to taste
  • sour cream (to garnish)
  • parsley (to garnish) or coriander (cilantro, to garnish)


  • Heat oil in a dutch oven or large, deep saucepan that can hold all the ingredients.
  • Lightly fry the chopped bacon. Remove and set aside. If the bacon has released a lot of fat, drain off as much as you wish.
  • Reheat the remaining oil/bacon fat. Add sliced leek and onion and crushed garlic, and saute until tender.
  • Add chopped pumpkin and saute for five minutes, stirring frequently.
  • Add stock, beans, bacon, tarragon, thyme and chili flakes.
  • Bring to a boil, then lower heat and simmer uncovered for 20 minutes, or until pumpkin is fork tender.
  • Add 1/4 cup parsley.
  • Zap 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.
  • Stir in cream (if used), and season with salt and pepper to taste. Reheat gently.
  • Ladle into bowls and garnish with sour cream and additional parsley or coriander (cilantro).