Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Fry the bacon in a medium saucepan until crisp – you shouldn’t need any oil as the bacon fat will melt quickly. Add the pumpkin and shallots and fry until the edges start to brown, then add the stock and bring to a simmer. Cover and cook for 15 minutes or until the pumpkin is tender.
Stir in the kale, cover and cook for 5 minutes or until tender. Stir in the parsley and season well. Serve with the toast.