Day 301: Pumpkin & Lentil Soup

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.

A market stall in Amsterdam
 Ingredients:

  • 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. 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s