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Categories:
oil bacon onion garlic butternut pumpkin chicken stock lima beans tarragon thyme chili pepper parsley whipping cream salt pepper sour cream parsley
Viewed: 22 - Published at: 5 years agoIngredients
- 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)
Method
- 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).
