I love this time of year, if nothing else, for the variety of squashes and pumpkins it brings to the market stalls and supermarkets. They look so enticing, like giant exotic jewels with their bright colours and paint effect stripes.
Although we’ve had to buy some obligatory carving pumpkins for Hallowe’en, I’ve also managed to sneak some away for cooking with too. Although a fairly bland flavour, combined with other ingredients they make the most delicious, comforting soup.
- 1 x small pumpkin or squash
- 150g red lentils, rinsed
- 1 x onion, finely chopped
- 1 x litre veg stock
- 1 x tsp paprika
Peel and de-seed the pumpkin, scraping out the stringy innards. Chop into bite sized pieces.
Place all the ingredients in a large pan, bring to the boil, cover and simmer for 25-30 minutes.
Blend until velvety smooth and serve with seeded (pumpkin obviously!) bread.