Making soup is one of the best things about autumn. Getting the kitchen really warm by cooking hearty meals. Pumpkin soup is a big favourite and especially seasonal with Halloween around the corner. Here is my take on a hearty pumpkin soup.
What you will need:
1x large pumpkin (or butternut squash)
Carrots
Parsnips
Lentils (green or red or both!)
White onion
Red onion
Vegetable stock cube
Garlic cloves
Salt and pepper
Smoked paprika (or normal)
Step 1:
Chop the top off your pumpkin and scoop out the seeds (keep them in a bowl so you can toast them for a crunchy topping) I scooped out the insides because I want to carve my pumpkin after, however this takes a while and is really hard work.
Step 2:
Chop up the rest of your vegetables and start with the onions and chopped garlic, frying them in a little olive oil until browned and golden. Then put the rest of the vegetables in.
Step 3:
Add enough water to fill submerge half the vegetables and then pop in the stock cube and a handful of lentils.
Step 4:
Season with smoked paprika and salt and pepper then cover and leave to sweat on a low heat for about 45 minutes.
Step 5:
Blend your soup! My hand blender is broken so I'm using a big one instead (hand blender is probably easier....less washing up)
Step 6:
Serve up with some crusty bread. I toasted the pumpkin seeds with some smoked paprika and sprinkled them on top.
Yummy autumn lunch!
What you will need:
1x large pumpkin (or butternut squash)
Carrots
Parsnips
Lentils (green or red or both!)
White onion
Red onion
Vegetable stock cube
Garlic cloves
Salt and pepper
Smoked paprika (or normal)
Step 1:
Chop the top off your pumpkin and scoop out the seeds (keep them in a bowl so you can toast them for a crunchy topping) I scooped out the insides because I want to carve my pumpkin after, however this takes a while and is really hard work.
Step 2:
Chop up the rest of your vegetables and start with the onions and chopped garlic, frying them in a little olive oil until browned and golden. Then put the rest of the vegetables in.
Step 3:
Add enough water to fill submerge half the vegetables and then pop in the stock cube and a handful of lentils.
Step 4:
Season with smoked paprika and salt and pepper then cover and leave to sweat on a low heat for about 45 minutes.
Step 5:
Blend your soup! My hand blender is broken so I'm using a big one instead (hand blender is probably easier....less washing up)
Step 6:
Serve up with some crusty bread. I toasted the pumpkin seeds with some smoked paprika and sprinkled them on top.
Hope you enjoyed this recipe! Thanks for reading.
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