Let’s continue the pumpkin love-in, shall we…?!
Honestly, I don’t really want to stop. I just love the cosiness of anything pumpkin flavoured – it just screams autumn, doesn’t it? Plus, that colour always brightens a gloomy, drizzly day!
Anyway, if you have squash or pumpkin leftover from Thanksgiving, then this one is for you – don’t throw it away, please!
The second of my November recipes with Ross & Ross food, this Roasted Pumpkin, Pepper & Lentil soup is sure to warm you from top-to-toe – just in time for that icy cold snap that’s suddenly drifted our way! I’m definitely not ready for the cold, but that’s another story…
Anyway, this soup is GLORIOUS!
I love roasting veggies before adding them to soups – it seems to add a greater depth of flavour, bringing out their natural sweetness. Especially when you’re talking about squash, pumpkin and pepper!
The lentils are a great, cheap way to “bulk” up this soup, making it more of a meal – hearty, comforting and totally satisfying. Especially if you dish up with huge slabs of crusty, fresh sourdough bread!
Are you still addicted to pumpkins?
Roasted Pumpkin, Pepper & Lentil Soup
- Makes one large batch
- 500g pumpkin or squash, de-seeded, peeled and chopped
- 2 red peppers, de-seeded and chopped
- 1 tsp paprika
- Two red onions, peeled and chopped
- 3 cloves garlic, minced
- Two carrots, chopped
- 1 stick celery, chopped
- 800ml vegetable stock
- 1 400g tin choconut milk
- 1 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 oil (I used Ross & Ross Roast Potato Oil). Season with salt and pepper and seasoning. 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.