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:
In a large frying pan, heat the oil and fry the onions until softened and golden.
Add garlic, pumpkin flesh, lentils, thyme and hot vegetable stock and stir to mix.
Season to taste.
Cover with a lid and simmer for 20-25 minutes until lentils and vegetables are softened.
In a non-stick frying pan, heat 1 teaspoon oil and add the seeds. Fry, covered, stirring frequently until seeds begin to jump and pop.
Once nutty and toasted, season seeds with sprinkles of salt and a pinch of sugar. Toss well.
Place softened vegetables in a food processor and blend until smooth.
Add creme fraiche and blend again. Season to taste.
Serve and garnish with a dollop of creme fraiche, a few thyme leaves and scattered, toasted pumpkin seeds.
Delightfully tasty and beautifully presented, this Creamy Pumpkin and Lentil Soup is more than just a soup recipe. The extra garnish additions make this soup look elegant and impressive Try it and let us know what your beautiful soup bowls look like. Tag #cookmerecipes in your own soup serving ideas!
I love it! Thank you! Approved!
