If there is one recipe that screams fall, it’s a pumpkin soup. Because I already posted my recipe for a straight up pumpkin soup, I decided to change it up this time. Plus it has been a while since I last posted that recipe. So today I’m bringing you a pumpkin soup with a bit of a twist. This version is creamier, tastier and more importantly: more filling.
My pumpkin – pepper – lentil soup
I always make soups come fall/ winter and there a few staples that I go back to time and time again. Pumpkin soup is one of them and I like switching it up to keep it interesting. My inspiration for this was a curry, but instead of using potatoes, this has pumpkins and lentils, but flavor wise there is that little nod towards a classic curry. In short, this is a great hearty, warming soup that is perfect for a cold, wet, dreary day.
Total time: 45 minutes. Cooking time: 30 minutes. Preparation time: 10 minutes. Serves: 6 – 8.
- Vegetable broth
- 1 onion
- 400 grams of diced pumpkin
- 2 pointed red peppers
- 2 cloves of garlic
- 250 grams of red lentils
- 400 ml of coconut milk
- salt, pepper, curry powder, tumeric, parsley to taste
You will also need a large pan and a hand blender to whizz up your soup into creamy goodness. Let’s get started!
1.) Start by chopping up your garlic and onion.
2.) Add a splash of olive oil to your pan and let the onion sweat and your garlic brown.
3.) In the mean time, prepare your veggie broth. I just eyeball it, but usually go with 1 – 2 table spoons of veggie broth powder and 1 liter of hot water. The veggie broth I use is salt and sugar free.
4.) Time to get the veggies going. Chop up your peppers (remove the seeds) and chuck into pan. Stir around and let them brown a little bit.
5.) Add your pumpkin. Now of course you can buy a full pumpkin and use that, but I find it’s too much if you’re cooking for one. So the fact that my supermarket now does pre-diced, pre-packaged pumpkin is a life saver. It makes for less spoilt food, which is always good. This is also the moment to add some seasoning.
6.) Once your pumpkin has started to soften, it’s time to add the lentils and the broth.
7.) Bring to the boil until or your ingredients are cooked through. This will mostly depend on the lentils you use. Some lentils need more time to cook than others. So make sure you check the packaging. Mine take around 15 – 20 minutes.
8.) Once everything is nicely cooked, it’s time for a taste test. Add some more seasoning if necessary.
9.) Now blend it up using your blender! Keep going until you get a smooth orange mash. Again, add some more seasoning once blended if you feel like it.
10.) Last but not least, to make the soup extra creamy you now add your coconut milk. I like adding it last and just stir it in well and let the heat of the soup do the rest. Sprinkle some dried parsley on top and that’s it!
And that’s it: my updated pumpkin soup recipe with a bit of a twist. this is a bit heartier than the regular version as the lentils add a bunch of protein. The pepper adds a touch of sweetness to it and combined with all the seasoning it really makes for a great fall flavor.