Pumpkin red lentil soup
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When ever I add red lentils to my pumpkin soup, it gives the soup a richness and makes it less sweet which is perfect for my children and they devour bowl after bowl!
Special Equipment
Ingredients
Directions
For this soup you can use any type of pumpkin or squash.
Cut the pumpkin into large pieces and peel.
Chop them into 2cm pieces and measure.
Put olive oil and pumpkin pieces into a large pot.
Add in chopped onion and diced carrots.
Sauté pumpkin pieces, chopped onion and diced carrot with olive oil over medium heat (about 5 minutes).
Add the spices, salt and pepper.
Continue to sauté for another 5 minutes.
Next, add red lentils.
You should rinse the lentils if they are not pre washed.
Stir to combine.
Add in water.
Bring the soup up to a boil over medium heat.
Once boiling, turn the heat down to medium-low.
Simmer the soup, stirring occasionally, for 30 minutes.
Once cooked, remove from heat.
Whizz the soup with a hand blender or in a food processor.
Purée until smooth.
Serve with a spoonful of cream or yogurt or coconut cream.
Add a few parsley leaves and some croutons scattered on top.
Enjoy!