Pumpkin

Pumpkin & Lentil Soup

RECIPE BY NATASAHA CORRETT

“I love having this Pumpkin & Lentil soup inside a baked pumpkin – it makes the best Halloween dinner.”

 

Tash x

Serves2
Cooks InCooking time: 50 minutes
DifficultyEasy

Ingredients
MetricCupsCupsMetric

850g peeled pumpkin in 2inch chunks
1 clove garlic chopped
1tsp cumin
1tsp fennel seeds
1 tbsp sunflower oil
Generous pinch of pink Himalayan salt
500ml boiling water
1tbsp vegetable Boullion powder
90g red lentils
1 piece of Kombu seaweed

Method

  • Sautéed the garlic in the sunflower oil with the fennel seeds, cumin and Himalayan salt for 1 minute. Add the pumpkin and coat it with the spices. Add all the stock and leave on a medium to high heat for 12 minutes.
  • Pour into a blender and blend until smooth. (You can enjoy like this or carry on to the lentil stage!)
  • Pour the soup back into the pan and on a medium heat add the lentils and piece of Kombu leave to cook for 20 minutes.
  • Add 60ml water and cook for another 20 minutes. Take off the heat and take the Kombu out and serve hot.
  • If you want to serve inside a squash. Buy an onion squash and put into the oven at 180°C for 1 hour. Slice the top off and scoop out the seeds and then pour the soup inside.
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