Pumpkin season is here! Woo hoo!! This spiced pumpkin and lentil soup will keep you nice and warm before you head out trick or treating 😉 This recipe makes enough soup to feed a crowd, what can I saw we picked a big one! So if you are hosting a Halloween party then this is for you! We love Halloween, it’s one of our favorite holidays, and we do the whole thing, we get dressed up, the house is decorated, we head out trick or treating, we do apple bobbing and we eat all the barmbrack! Can you tell how much we love it?
By the way pumpkins are not just good for carving, they are also scarily nutritious (sorry) 😉 They are high in fibre, high in beta carotene and they are also high in potassium which helps the body maintain a normal blood pressure and also helps to maintain muscle function. So don’t bin all that lovely pumpkin flesh and don’t just make pie, make soup too 😉 Oíche Shamhna Shona Daoibh, Happy Halloween to you all xxx
Serves: 8 -10, Time: 40 Minutes
1 kg Pumpkin Flesh
1 Large Brown Onion, chopped
2 Carrots (180g), peeled and roughly chopped
1 Sweet Potato (200g), peeled & cut into cubes
2 Fat Cloves of Garlic
200g Red Lentils (dried)
2 Tbs Rapeseed Oil
2 Tsp Cumin
1/2 Tsp Cinnamon
1/2 Tsp Nutmeg
1 Tsp Sea Salt
1/2 Tsp Freshly Ground Black Pepper
1 Litre Vegetable Stock
Small handful of Fresh Sage
1 Tsp Rapeseed Oil
Pumpkin Seeds (store bought, not from the pumpkin)
Red Chili Flakes
- In a large saucepan heat the oil, add the onion and cook gently for 5 minutes stirring a couple of times so the onions don’t stick. Then add the carrots, sweet potato, pumpkin, stir well add cook for another 5 minutes. Now add the garlic and spices stir again and cook for about two minutes.
- Add the stock, season with sea salt and black pepper, add the lentils, stir well and leave to simmer for about 20 minutes. When it cooked blend it up with a hand blender until nice and smooth.
- To make the crispy sage leaves, heat a tea spoon of oil in a small pan, add the sage leaves and cook for 2 minutes, carefully take them from the pan and leave to drain on some kitchen paper.
- Serve with a dollop of natural yogurt, some pumpkin seeds, the crispy sage and red chili flakes if you like.