Roasted Pumpkin Soup with Garlic Pide


  • 1 tbs olive oil
  • Half a Jap Pumpkin washed and deseeded-leave skin on
  • 1 large sweet potato peeled and cut into rough chunks.
  • 1 large brown onion peeled and cut into rough chunks.
  • 3 cloves of garlic peeled and sliced
  • 4 rashers of bacon diced
  • 1 tin of lentils drained well
  • 250ml of thickened cream
  • 1 Turkish Pide or 2 Turkish Pide rolls
  • ½ cup of butter NOT MARGARINE
  • 2 cloves of garlic peeled and minced
  • 1 heaped tbs of parsley
  • 1 heaped tbs of parmesan cheese


Place the pumpkin, cut side down onto a tray lined with baking paper and roast in a 200˚c oven until soft.
About an hour later, in a large pot, heat the oil and add the onion and bacon and fry gently. Add the sweet potato and fry for 3 minutes while stirring.
Add the garlic and lentils then stir fry before adding the stock and deglaze the bottom of the pot for all the tasty brown bits. Bring to a boil, then turn down and let simmer.
When the pumpkin is baked, scoop the flesh out of the skin and add to the pot.
Pour in the cream and remove from the heat.
Blitz with stick blender and serve with Garlic Pide.

Mix garlic, butter, parley and parmesan together. Split the Pide or Pide rolls in half and spread with the garlic butter.
Bake in a 200˚c oven until golden brown and crunchy. Serve with the soup.

Optional Addition:

Add 1 small birds eye chilli and ½ tsp smoked paprika to the soup when frying the bacon and onion.