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Pumpkin Squash , Leek, Bean And Bacon

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Ingredients

Adjust Servings:
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

Nutritional information

327.5
Calories
142 g
Calories From Fat
15.8 g
Total Fat
4.7 g
Saturated Fat
23.3 mg
Cholesterol
644.8mg
Sodium
36.4 g
Carbs
5.5 g
Dietary Fiber
8 g
Sugars
12.2 g
Protein
490g
Serving Size (g)
8
Serving Size

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Pumpkin Squash , Leek, Bean And Bacon

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    Cuisine:

    So good! used banana squash, no tarragon, no leeks but a large white and a large yellow onion, which I cooked up in the pan with the bacon and dried garlic while I microwaved the squash so it would be done faster. I put a half cup of flour in the pan with the bacon when the bacon and onions were done and cooked it up for a minute, then made sure the stock and cream were hot when I dumped them in so the fIour would make a roux and not be gluey. Substituted garbanzo beans for the white beans because that's what I had. used an immersion blender at the end to blend it.

    • 70 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Pumpkin (Squash), Leek, Bean and Bacon Soup,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.,So good! used banana squash, no tarragon, no leeks but a large white and a large yellow onion, which I cooked up in the pan with the bacon and dried garlic while I microwaved the squash so it would be done faster. I put a half cup of flour in the pan with the bacon when the bacon and onions were done and cooked it up for a minute, then made sure the stock and cream were hot when I dumped them in so the fIour would make a roux and not be gluey. Substituted garbanzo beans for the white beans because that’s what I had. used an immersion blender at the end to blend it.,So good! used banana squash, no tarragon, no leeks but a large white and a large yellow onion, which I cooked up in the pan with the bacon and dried garlic while I microwaved the squash so it would be done faster. I put a half cup of flour in the pan with the bacon when the bacon and onions were done and cooked it up for a minute, then made sure the stock and cream were hot when I dumped them in so the fIour would make a roux and not be gluey. Substituted garbanzo beans for the white beans because that’s what I had. used an immersion blender at the end to blend it.


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    Steps

    1
    Done

    Heat Oil in a Dutch Oven or Large, Deep Saucepan That Can Hold All the Ingredients.

    2
    Done

    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.

    3
    Done

    Reheat the Remaining Oil/Bacon Fat. Add Sliced Leek and Onion and Crushed Garlic, and Saute Until Tender.

    4
    Done

    Add Chopped Pumpkin and Saute For Five Minutes, Stirring Frequently.

    5
    Done

    Add Stock, Beans, Bacon, Tarragon, Thyme and Chili Flakes.

    6
    Done

    Bring to a Boil, Then Lower Heat and Simmer Uncovered For 20 Minutes, or Until Pumpkin Is Fork Tender.

    7
    Done

    Add 1/4 Cup Parsley.

    8
    Done

    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.

    9
    Done

    Stir in Cream (if Used), and Season With Salt and Pepper to Taste. Reheat Gently.

    10
    Done

    Ladle Into Bowls and Garnish With Sour Cream and Additional Parsley or Coriander (cilantro).

    Avatar Of Michael Butler

    Michael Butler

    Meat maestro known for his perfectly cooked and seasoned dishes.

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