PUMPKIN AND BACON SOUP

Not knowing when the family will be arriving home is a problem we all face, a hearty main meal soup solves the problem and even if there are late comers it remains tasty and good. As the boys were gaming today it seemed like a good opportunity to use up one of the last of the winter pumpkins.

8 rashers streaky bacon

1l

b pumpkin peeled and chopped

1 large onion

1 leek including green

1 pt stock

1 pt milk

1 teaspoon powdered coriander

2 tablespoons red lentils

salt

pepper

nutmeg

I oil for frying

Fry the bacon in a little oil until it becomes crisp,place on a piece of kitchen paper to drain and retain the oil.

Fry the onion and the leek in the bacon oil until it softens then add the pumpkin and turn in the oil until it too begins to soften a little.

Add the stock, coriander powder and the red lentils then bring to the boil. Reduce heat and simmer for 30 minutes.

Crush the bacon in to crumbs using a polling pin and some greased proof paper of grind in a food mill.

Blitz the cooked vegetables in a liquidiser adding some of the milk with each batch to make the consistency you prefer,then pour in to the saucepan and return to the heat and bring almost to the boil.

Season to taste with the salt pepper and nutmeg.

Serve the soup and sprinkle on the bacon,serve with crusty bread and butter.

I followed this with a very simple chocolate cake served with hot chocolate sauce. There were no complaints.