Ingredients
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1 tablespoon oil
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200 -250 g bacon, diced and lightly fried
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1 large onion, peeled and sliced
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2 -3 garlic cloves, crushed
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1 1/4 kg butternut pumpkin, peeled and chopped (squash)
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7 cups chicken stock (or vegetable)
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1 (400 g) can lima beans, drained and rinsed (butter, or cannellini)
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1 teaspoon dried thyme
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1/4 teaspoon dried chili pepper flakes
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1/4 cup parsley (chopped)
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1/2-1 cup whipping cream
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salt, to taste
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pepper, to taste
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sour cream (to garnish)
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parsley (to garnish) or coriander (cilantro, to garnish)
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1 large leek, white and light green parts, trimmed, rinsed and sliced (about 250 grams)
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2 pinches dried tarragon leaves
Instructions
- 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).