When the weather is as cold and blustery as it is outside, nothing is as comforting and warming as a bowl of hot soup. This week’s pumpkin soup recipe takes things up a notch by incorporating the warming heat of pepper and lentils into the dish.
500g pumpkin or squash, de-seeded and chopped
2 red peppers, de-seeded and chopped
1 tsp paprika (optional)
Two red onions, peeled and chopped
3 cloves garlic, minced
Two carrots, chopped
1 stick celery, chopped
800ml vegetable stock
1 400ml tin coconut milk
One cup red lentils
Large handful fresh coriander (optional)
Salt and pepper, to taste
- Preheat oven to 200C, then line a baking tray. Arrange the pumpkin and pepper on the trays, then drizzle in the oil. Season with salt and pepper and seasoning of choice. Roast for 15-25 minutes, or until the squash is starting to brown. Remove from the oven, then set aside.
- Heat some oil in a large pan. Fry the onion for a few minutes, then add in the garlic and continue to cook, stirring often, until the garlic begins to turn golden. Add in the celery and carrots and cook for a further minute.
- Pour in the stock and coconut milk, along with the red lentils, then cook until the lentils are beginning to soften (around 20-30 minutes. Add in the squash and red pepper and cook for a further few minutes.
- Place in the blender, along with the coriander if using, and blitz smooth. Season to taste, adding more water if needed, and heat through again. Serve topped with yoghurt or cream, fresh coriander, pomegranate and pumpkin seeds and crusty bread.
Recipe supplied by Ross & Ross Food
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