Saturday, 19 October 2013

Pumpkin-Tastic Lentil Soup


T'is a bit of a late post today, because I have spent literally ALL day at the BBC Good Food Show! It was a great experience, and tonight I will be trying to put together a little post about it, so stay tuned!

Now over to one simple and absolutely delicious Autumn soup - pumpkin and lentil! I was actually surprised at how creamy it turned out without any cream or yogurt added, why don't you try for yourself?

Pumpkin-Tastic Lentil Soup
(Serves 2-3, about 185-125 calories each)

1 red onion, chopped
1 garlic clove, chopped
400g steamed pumpkin/squash or pumpkin purée
50g red lentils
About 10 thyme sprigs, leaves only
500ml-1 litre of vegetable stock (depends how thick you like it)
1/2-1 tbsp pepper
A good pinch of sugar

Toasted pumpkin seeds to top it off with, and good bread to serve!

- Start by having the onions in a medium-sized non-stick pot over medium heat and soften for a few minutes.

- Then, add the garlic and continue swishing it about for a minute before adding the pumpkin, lentils, thyme, sugar and stock. Simmer over medium-low heat for about 15-20 minutes until the lentils are tender.

- Use a stick blender and whizz until smooth, adding a little bit of extra salt and pepper to taste if necessary. Serve up topped with pumpkin seeds and some good bread on the side, and enjoy!

Original source:

- Jules

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