Pumpkin and red lentil soup
Recipe and image from Slow Cooking by Olivia Andrews (£18.99, Murdoch Books) Image: Steve Brown
Pumpkin and red lentil soup
Try this simple pumpkin and red lentil soup recipe for a satisfying, healthy dish that’s ready in no time.
Prep: 15 mins
Cook: 4 hrs
Total: 4 hrs 15 mins
4 hours in the slow cooker or 40 minutes on the hob
Serves: 4-6
Ingredients
- 1 tbsp olive oil
- 20g butter
- 1 brown onion coarsely chopped
- 2 garlic cloves finely chopped
- 1/2 tsp chilli powder
- 1/4 tsp ground nutmeg
- 1 fresh or dried bay leaf
- 4 lemon thyme sprigs leaves picked
- 1.2kg pumpkin with seeds removed and peeled and cut into 3cm (1¼in) cubes
- 200g red lentils rinsed
- 1l chicken or vegetable stock
- salt and pepper
- Greek-style yoghurt to serve
- toasted pumpkin seeds to serve
Method
Step 1
To make in the slow cooker: heat the oil and butter in a frying pan over medium heat. Cook the onion for 3 minutes until slightly softened, then add the garlic, chilli, nutmeg, bay leaf and thyme and cook for a further 2 minutes until fragrant. Transfer to the slow cooker, along with the pumpkin, lentils, stock and 250ml (9fl oz) of water. Season with salt and pepper, then cook on high for 4 hours until the pumpkin and lentils are tender.
Step 2
To make on the hob: follow the recipe above, using a heavy-based saucepan, but add 500ml (17fl oz) water. Bring to the boil then reduce the heat to a simmer and cover with a lid. Cook for 30 minutes until the pumpkin and lentils are tender.
Step 3
Using a stick blender, purée the soup until smooth, adding more water if necessary. Check the seasoning, then serve with yoghurt and toasted pumpkin seeds.
