Adding one more piece of my pumpkin to the pumpkin bonanza!
Hope everyone had a fabulous Halloween. It was mad in our house!
I’m in a sugar induced coma right now from the amount of chocolate and lollies that’s been consumed over the past day.
I made this soup a couple of days back and served it with my scrumptious high hydration sourdough bread, it was still hot – fresh out of the oven.
Will share a recipe and tips on making this bread in one of the future posts.
Preparation time 20 min
Cooking time 1 hour
500g pumpkin peeled, diced
1 cup red lentils thoroughly rinsed till water runs clear
3 tbsp olive oil
2 tbsp tomato paste
1 red bell pepper diced
1 medium onion diced
1-2 garlic cloves crushed
5-6 cups stock ( vegetable or chicken )
1 tsp salt or to taste
2 tsp toasted coriander seeds, crushed
1 tsp dried red chilli flakes
Extra-virgin olive oil to drizzle ( I used rosemary and lemon infused oil, it was delicious )
1 lemon sliced into wedges
Heat oil in a large saucepan, then add onion, garlic and red bell pepper. Sautee over a medium heat for a few minutes till fragrant.
Add tomato paste, cook stirring for one minute, then add lentils and stir-fry for another minute. Add pumpkin, stir-fry for a minute or two, then add stock. Cook semi covered with a lid for 45 minutes to 1 hour.
Blend till smooth in a food processor or using a hand blender.
To make your soup more flavoursome add crushed coriander seeds, chilli flakes, drizzle with extra virgin olive oil and lemon juice.
I ended up devouring the whole thing with a camera still swinging off my neck! Yes, it was that good 🙂