Pumpkin, tomato, lentil and cottage cheese soup

Instructions

1. 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.
2. Add cottage cheese to slightly cooled soup. Puree with a stick blender until smooth. Return soup to low heat, stirring until heated through. Season.
3. 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.