Di’s Roast pumpkin and red lentil soup
Most people I know like pumpkin soup. Most people I know like lentil soup. This recipe combines both – the pumpkin is roasted first then added to the spiced lentils to create a warming soup with substance. Great as a starter or a meal in itself with hot crunchy bread.
We like it and hope you like it too!
- 1 kg Kent or butternut pumpkin, cut into 2 cm chunks
- 1 tsp paprika
- 1 tsp cumin
- Grated rind and juice of 1 lemon
- 2 tblsps olive oil
- 1 cup red lentils, rinsed well and drained
- 1 large brown onion, diced
- 2 cloves garlic, crushed
- 1 medium carrot, diced
- 1 stick celery, diced
- 1 tsp fresh ginger, grated
- 1 heaped tblsp mild curry paste (korma or Thai red curry paste)
- 4-5 cups vegetable stock
- Salt and freshly ground black pepper
- 1 long red chilli, sliced finely (optional)
- Natural yoghurt and fresh coriander leaves, to serve
- Preheat oven to 210ºC fan forced. Toss together the chopped pumpkin, 1 tblsp of olive oil, paprika, cumin and grated lemon rind in a bowl until well combined. Spread onto a large tray lined with baking paper and bake for 10-15 minutes or until pumpkin is just tender. Remove from oven and set aside.
- Heat remaining olive oil in a large saucepan over medium-low heat. Add onions, celery and carrot and cook, stirring, until vegetables have softened (5-6 mins). Add garlic, ginger and curry paste and continue cooking until fragrant, about 1-2 minutes.
- Add the lentils and 4 cups of vegetable stock and bring to the boil. Reduce heat to low, cover and simmer for 15 minutes or until lentils are tender, stirring occasionally. Add the chilli (if using) in the last 5 minutes of cooking.
- Add the roast pumpkin to the lentil mixture, blitz in the pot with a stick mixer if you like your soup smooth, or just mash with a potato masher. Add more stock if the soup is too thick. Reheat soup gently, stirring. Season to taste with salt and pepper.
- Ladle soup into deep bowls and garnish with a squeeze of lemon juice, a good dollop of yoghurt and fresh coriander leaves.
Variation: As the soup reheats add a couple of handfuls of shredded baby spinach leaves and cook until just wilted. Serve with lemon juice and yoghurt. Omit the coriander garnish.