Creamy Spicy Yummy Pumpkin Soup
Over a year ago
3,171 views
Ingredients
- 1 small Red Onion
- 1 clove Garlic
- ½ cup Split red lentil
- ½ teaspoon Bouillon powder
- pinch each salt & pepper
- ¼ teaspoon Dried chilli flakes
- ½. Butternut Squash Peeled and sliced into thin wedges
- 1 Carrots peeled and sliced
- 2 leaves Fresh sage
- 1 tablespoon Virgin olive oil
- 100g or ¼ can Coconut milk
Accompaniment
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Description
This pumpkin, lentil and carrot soup will warm your cockles on a cold day.
Method
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1
Preheat the oven to 180 degrees and place the pumpkin wedges on a lightly oil a baking tray. Bake until soft, around 20 mins.
In the meantime, fry the chopped red onion in a tablespoon of olive oil. Add the finely chopped garlic and cook until soft.
Add the peeled and sliced carrots and the red lentils, checking for small stones or foreign objects.
Add the chilli flakes (more or less depending on your preference), then 4 cups of water. Simmer for 20 mins or until the lentils are soft.
When ready, add the roasted pumpkin, bouillon powder and sage leaves then use a hand blender to create the desired consistency. I like mine smooth. It may be a little thick, if so, add some hot water to get the consistency right.
Stir in the coconut milk and season to taste. Yum!
Chef's Tips
Keep the pumpkin wedges nice and thin so that the natural flavour and sweetness intensifies as it bakes, and dries slightly.
If you like spicy food, add some more chilli flakes before blending the soup, for more kick.
Wow - we have just got an accidental patch of pumpkins so trying this out - love the added coconut milk (had all the other ingredients included but didn't think of that) - Carol