Pumpkin, bacon and sage soup

• 1 small Hokaido or butternut pumpkin (around 1 kg of flesh)
• 1 medium onion
• 3 cloves of garlic
• 100 g of lentils cooked in salted water
• 4 slices of bacon
• 1 sprig of sage
• 1 table spoon of olive oil
• a pinch of sea salt

1. Roast the pumpkin, onion and garlic. Sprinkle with the sal and drizzle with the olive oil.
2. Cook the bacon in a pan or tray till crispy and let it rest in a paper towel to absorb the excess fat.
3. Blend all other ingredients with enough water to cover.
4. Serve with chopped sage and bacon

If you have a big pumpkin you can freeze the excess. Peel and dice it in small cubes so it is easier to use. I place them in small bags. Each bag is a portion.