We have made pumpkin soup so many times and it’s always a little different depending on what ingredients are on hand. The family declared this was the best iteration due to its creaminess and they’re a tough crowd to please, so we’re pretty confident that you’ll love it too.
It’s an easy soup to prepare and a one-pot dish if you own a stick blender. Let it bubble away while you get on with other stuff like kicking back and enjoying a glass of wine and the serenity of a quiet house (wishful thinking). It also freezes well if you want to make a big batch. Serve with crusty sourdough bread.
This recipe serves 4-6 people.
- 2 tbsp olive oil
- 2 x onions, finely chopped
- 2 garlic cloves finely chopped
- 750g pumpkin, skin removed and chopped in 3cm chunks
- 100g split red lentils washed thoroughly
- 1 tsp freshly ground cumin seeds
- 1L hot chicken or vegetable stock
- 100ml of milk (optional)
- Salt and pepper to taste
In a large saucepan, sauté the onions in olive oil over low heat for ten minutes until soft and golden, adding in the garlic in the last couple of minutes. Now stir in the pumpkin, red lentils, and cumin seeds until combined. Cover the mixture in hot stock, adding more water if needed and bring to the boil. Cover and simmer until the pumpkin and lentils are soft (around 20 minutes). Take off the heat and whizz with a stick blender until smooth. At this point you can add some milk if desired, salt and pepper to taste, then serve with crusty sourdough and butter.