Cosy Pumpkin & Lentil Soup
- lauralu8
- Nov 17, 2016
- 1 min read
My second Pumpkin recipe this Autumn is soup, perfect for the colder days. Unbelievably healthy and Vegan friendly this soup is also perfect for a warm lunch that doesn't add that extra layer of winter fat we all try desperately to keep off. Serve with some warm bread & butter!
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Ingredients:
Olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1kg pumpkin, deseeded & cut into large chunks
1.25L Vegan Vegetable Stock
175g red lentils, rinsed
1 tbsp cinnamon
1 tsp finely grated fresh ginger
90g soya yoghurt *Optional
Mixed Seeds *To Serve
Method:
Cook Pumpkin on lightly oiled tray in Oven for 45 minutes or until soft.
Heat pressure cooker on medium-low heat & drizzle with olive oil. Add the onion & cook, for 5 minutes or until soft. Add the garlic, ginger & cinnamon & cook, stirring, for 1 minute or until aromatic.
Add the pumpkin, lentils, & stock. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15-20 minutes or until the pumpkin & lentils are soft. Set aside to cool.
Either blitz with a hand blender or ladle the lentil mixture into a Nutri Bullet or Blender & blitz until smooth.
Place the soup over medium heat and cook, stirring, for 3 minutes or until heated through. Season with pepper. Ladle among serving bowls. Top with the yoghurt & mixed seeds to serve.
