Pumpkin, tomato, lentil and cottage cheese soup

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 45 minutes

Ingrédients

3 tsp Reduced fat oil spread

1 medium Brown onion; chopped

600 g Pumpkin; Japanese variety, chopped

400 g Canned diced tomatoes; (1x400g can)

100 g Dry lentils; (1/2 cup) red variety

3 cup(s) Chicken stock; (750ml), or vegetable stock

100 g Cottage cheese, reduced fat

54 g Shortcut bacon; (2x30g slices) fat trimmed, chopped

120 g White sourdough bread; (4x30g)

½ small Avocado; mashed

Instructions

Heat spread in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes.Add pumpkin, tomatoes, lentils and stock and bring to the boil. Reduce heat to low and simmer, covered, for 20 minutes.

Add cottage cheese to slightly cooled soup. Puree with a stick blender until smooth. Return soup to low heat, stirring until heated through. Season.

Meanwhile, cook bacon in a small non-stick frying pan over medium heat for 3–4 minutes or until crisp. Toast bread, spread with avocado, then sprinkle with bacon. Serve with soup.