spicy pumpkin and lentil soup

For years now I’ve been experimenting with pumpkin soups as a way to use up all that leftover pumpkin after Halloween but I’ve always been decidedly unsatisfied with the result. I find that – like butternut squash – pumpkin is such a sweet vegetable and the slight sweetness it brings is a flavour I’m not a fan of.

This Autumn however, I’ve been eating a lot of lentils so I decided to add them to the mix and boy am I on to a winner. They balance out the sweetness of the pumpkin brilliantly and offer a filling hit of protein and fibre. I also added some cumin and chilli which also balances out the sweetness and adds a warming kick which is essential to take away the wintery chill.

I’ve used leftover pumpkin in this recipe that I pre-roasted but puree can be used or alternatively just peel (it’s difficult) and chop up a fresh pumpkin into small equal chunks and add them to the soup.

This recipe is also completely vegan (omitting the yoghurt garnish) and gluten free so is a perfect to serve to your guests as a winter warmer!

pumpkin soup

Spicy Pumpkin and Lentil Soup
Recipe Type: Main
Author: Kat Dootson
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 250g cooked pumpkin or pumpkin puree
  • 1 large onion sliced
  • 2 cloves garlic
  • 1 vegetable stock cube
  • 150g lentils
  • 1 tsp chilli flakes
  • 1 tsp cumin
  • To garnish
  • fresh chopped chilli
  • yoghurt
  • pumpkin seeds
Instructions
  1. Slice the onion and soften in a pan with a little oil.
  2. Once the onions are softened, slice the garlic roughly and add to the pan cooking for about a minute.
  3. Add the pumpkin, lentils, vegetable stock cube and enough water to cover.
  4. Add the cumin and chilli flakes then season with salt and pepper.
  5. Bring to the boil and simmer for 20 minutes, adding more water if necessary
  6. Blitz using a hand blender and serve with fresh yoghurt and chilli