Pumpkin & Lentil Soup
Equipment
- Sharp knife
- Measuring Spoons
- Large lidded pan
- Blender or food processor or potato masher
Ingredients
- 1 tbsp. vegetable oil + 1 tsp
- 1 onion
- 4 celery sticks or another onion
- 800 g prepared pumpkin
- 2 tbsp. tomato puree
- 100 g red lentils
- 1 litre vegetable stock
- Small bunch fresh thyme/ 1 tsp. dried thyme optional
Instructions
- Finely chop the celery and onion. Slice the pumpkin into wedges, separate the seeds, and peel. If you are using the pieces from a carved pumpkin, peel them*. You can also use the stringy bits in this soup.
- Add 1 tbsp. oil to a large pan, stir in the vegetables until coated for 5 mins. Add a splash of water and cook on a medium heat, covered for 10 mins, stirring in between.
- Stir in the lentils and tomato puree. Add vegetable stock to cover, and thyme, if using.
- Bring to a boil then simmer until the lentils are cooked (about 20 - 30 mins). Either mash to break down the veg, or blend with a hand blender or food processor.
Pumpkin Seeds
- Pick out any large bits of pumpkin flesh from the seeds. Stir in 1 tsp. oil, either 1 - 2 tsp. smoked paprika, or curry powder, and salt.
- Cook in a dry frying pan, stirring until they start to puff up and pop. Cover and stir frequently until toasted. You can also bake at 180c for 10 -15 mins, stirring half way through, or pop in an air fryer at 180c for 10 mins, stirring half way through. Watch carefully as they burn easily.
Notes
*Alternatively, you can pop the wedges or pieces with the skin on a baking tray and roast in a hot oven (180c) for 20 - 30 mins until tender, then add with the other vegetables.
If you are using a large pumpkin, you may need to add a teaspoon of sugar to the soup to counteract the bitterness often associated with larger pumpkins. Taste your soup first as you may not need this.