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Pumpkin, green lentil and bacon soup

An everyday dish for 2, ready in 55 minutes, around $1.66 a serving. People actually plan it with Popotam, and it's in season in October.

55mintotal
≈ $1.66a serving
545kcalper serving
30gof protein
In season in OctoberFreezes well
Let's cook
Pumpkin, green lentil and bacon soup, a serving idea
AI-generated image · Serving idea

Step-by-step recipe

check things off as you go

  1. Prep the veggies

    Peel the 2 onions and the 2 carrots, then slice the onions and cut the carrots into rounds. Peel the pumpkin and cut it into 2 cm cubes.

  2. Brown the bacon

    Heat 1 tbsp of olive oil in the saucepan over medium heat and brown the 100 g of smoked diced bacon. Scoop it out with a spoon and set it aside on a plate.

  3. Sauté the onions

    In the same saucepan with the leftover fat, sauté the onions over medium heat, stirring, until translucent.

  4. Add the pumpkin and carrots

    Add the pumpkin and carrots and stir for 2 minutes. Put half the bacon back in the saucepan and keep the other half for serving.

  5. Add the broth

    Pour about 80 cl of water over the veggies, add the 2 bouillon cubes and bring to a simmer, stirring to dissolve them.

    Tip · Don't salt until the end, the bouillon cubes and smoked bacon already bring a lot of salt.

  6. Cook the lentils

    Rinse the 130 g of green lentils and add them to the saucepan. Cover and simmer over low heat until the lentils are tender.

  7. Blend it partway

    Blend the soup with the immersion blender, leaving some lentils whole for texture. If it's too thin, let it reduce for a few minutes with the lid off.

    Tip · Blend in short bursts, keeping the blender near the bottom, and leave some texture: the soup stays filling with whole lentils.

  8. Season and serve

    Taste, adjust the salt carefully (the bacon and bouillon cubes are already salty) and add pepper. Serve in two bowls with the rest of the bacon on top.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 545 kcal. 37% comes from carbs, 22% from protein and 36% from fat.

50 gCarbs
30 gProtein
22 gFat
Per serving (the dish for 2, divided by 2)
Energy545 kcal
Protein29.6 g
Carbs50.1 g
of which sugars14.4 g
Fat21.6 g
of which saturated fat6.3 g
Fiber16.5 g
Salt6.4 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $1.66 a serving, adding up the average prices of the ingredients you need to buy.

≈ $3.32for 2 people
≈ $1.66a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. And it freezes really well.

2 daysin the fridge
Very wellin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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