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!
- 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
- fresh chopped chilli
- yoghurt
- pumpkin seeds
- Slice the onion and soften in a pan with a little oil.
- Once the onions are softened, slice the garlic roughly and add to the pan cooking for about a minute.
- Add the pumpkin, lentils, vegetable stock cube and enough water to cover.
- Add the cumin and chilli flakes then season with salt and pepper.
- Bring to the boil and simmer for 20 minutes, adding more water if necessary
- Blitz using a hand blender and serve with fresh yoghurt and chilli
