About 6 8 people = 6 litre pot or larger
INGREDIENTS:
2 large Onions or 3-4 medium finely diced
15 segments of Garlic finely diced
3 stems of Celery finely diced
3 large Carrots finely diced
1 whole Buttered Pumpkin clean skin & dice small to boil & cook quickly
½ kg Lentils or Chickpeas
Oil
1 to 2 small bottles of Cooking Cream (normal or light)
1 kg Bacon Bones
1 packet of 1 litre Vegetable Broth
Spices needed:
1 teaspoon Cumin
1 teaspoon Coriander
6 Curry Leaves
1 teaspoon Turmeric
2 teaspoons Vegeta
Salt & Black seed Pepper (as it has flavour)
METHOD:
First clean the pumpkin & have it all diced & boil to soften. Once it is soft, pick it up from the water but save the water in case you need it a little when you have pureed the pumpkin.
Secondly boil the lentils or chickpeas to soften & drain.
Next in clean the bacon bones or rib style bacon from any fat or extra skin it has, rinse & let drain.
Next in a large deep frypan or open large bottom of a pot that you have room to mix & stir well while frying. Now fry the onions & garlic for a few minutes in little bit of oil till they get some colour. Add the carrots & celery mix well with the onions & garlic. Add all the spices and keep the (salt down as Vegeta has a lot of salt in it). Stir well with the vegetables for a few minutes. Just to get that flavour through the vegetables switch off & transfer into a large cooking pot. Then add the bacon bones, Lentils or Chickpeas, Pumpkin puree, Vegetable stock & stir. If you need more liquid add more clean water to the amount you desire. Check the salt level maybe you need to adjust a bit more with pepper & salt.
Now bring to boil & simmer on medium to low heat for a while till you see the bacon coming of the bones. About 1/2hr prior to finishing add 1 bottle of cooking cream & stir to thicken the soup. Optional can add another if you want it thicker. When ready serve & enjoy.