Pumpkin & Lentil Soup

Prep Time:

10 mintues

Cook Time:

30 mintues

Serves:

4 servings

About the Recipe

This Creamy Pumpkin & Lentil Soup soup is the ultimate fall comfort meal! Try it and let me know what you think!

Ingredients

1 tbsp olive oil, plus 1 tsp

2 onions, chopped

2 garlic cloves, chopped

approx. 28oz chopped pumpkin flesh, plus the seeds

7 tbsp split red lentil

½ small pack thyme, leaves picked, plus extra to serve

32oz hot vegetable stock

pinch of salt and sugar

3 tbsp heavy cream(or dairy free alternative) plus extra to serve

Preparation

Directions

Heat the oil in a large pan.

Fry the onions until softened and starting to turn golden.

Stir in the garlic, pumpkin flesh, lentils and thyme, then pour in the hot stock.

Season, cover and simmer for 20-25 mins until the lentils and vegetables are tender.

Meanwhile, wash the pumpkin seeds.

Remove any flesh still clinging to them, then dry them with kitchen paper. Heat the 1 tsp oil in a non-stick pan and fry the seeds until they start to jump and pop.

Stir frequently, but cover the pan in between to keep them in it.

When the seeds look nutty and toasted, add a sprinkling of salt and a pinch of sugar, and stir well.

Blend the cooked pumpkin mixture with a hand blender or in a food processor until smooth, then add the heavy cream and blend it again.

Taste for seasoning.

Serve with a spoonful of heavy cream, a few thyme leaves and the toasted seeds scattered on top.