Pumpkin And Red Lentil Soup Recipe

A quick guide to pumpin and red lentil soup:

• This recipe blends pumpkin and red lentils for a creamy, nutrient-rich soup that's high in fibre and plant protein.
• Aromatics like onion, garlic, ginger and mild spices build layered flavour without heaviness.
• Simmering the vegetables and lentils together creates a thick, comforting texture ideal for colder days.
• Garnishes like herbs or a swirl of yoghurt add freshness and extra appeal at the table.

How to Make Our Favourite Pumpkin and Red lentil Soup

Ingredients

• 1 tablespoon extra virgin olive oil
• 4 rashers of short cut bacon
• 2 cloves of fresh garlic chopped
• 5 cups peeled, pumpkin cut into chunks
• 1 large brown onion chopped finely
• 4 cups chicken stock
• Freshly ground black pepper
• 2 teaspoons of curry powder
• 1 teaspoon nutmeg
• ¼ dry red lentils, washed
• Optional: 2 tablespoons of milk powder

Method

1. Peel and cut pumpkin into cubes.
2. Chop the bacon and onion into small pieces and sauté in 1 tablespoon of extra virgin olive oil until soft and slightly brown in a large saucepan.
3. Add in 2 cloves of chopped fresh garlic and cook for a minute.
4. Add the chopped pumpkin, lentils and chicken stock.
5. Add the curry powder, nutmeg and cracked black pepper.
6. Simmer until pumpkin is very soft and lentils cooked.
7. For a creamy soup mix the 2 tablespoons of milk powder with a little water into a paste and add in, stirring well. Cook for another minute or two.
8. Cool the soup a little and blend until smooth.
9. To serve sprinkle with some fresh parsley, chives or Parmesan cheese.

Serves 8