- 1 tbsp plus 1 tsp Olive oil
- 2 Onionchopped
- 2 cloves Garlicchopped
- 800g Pumpkinflesh, chopped, plus the seeds
- 100g Lentilssplit red
- ½ small pack Thymeleaves picked, plus extra to serve
- 1l Vegetable stockhot
- pinch Salt
- pinch Sugar
- 50g Crème fraîcheplus extra to serve
Creamy Pumpkin and Lentil Soup
Another Fall recipe to add to the list, this Creamy Pumpkin and Lentil Soup is going to be such a hit in your kitchens. I love a reason to cook and just the fact that pumpkins are so rich in season, I’ve been experimenting with new ideas.
This pumpkin and split red lentil soup flavored with onions, garlic, thyme and vegetable stock. Serve each portion with a dollop of creme fraiche, a few thyme leaves and scattered, homemade, toasted pumpkin seeds.
To make Creamy Pumpkin and Lentil Soup, you will need the following ingredients:
So, how to make Creamy Pumpkin and Lentil Soup?
Steps to make Creamy Pumpkin and Lentil Soup
Toast pumpkin seeds
Season pumpkin seeds
Add creme fraiche