Creamy pumpkin & lentil soup

Creamy pumpkin & lentil soup

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Cooking time

Prep: 15 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

Whether you're carving a Halloween pumpkin or have picked up a cheap squash, use the plentiful flesh and seeds in this soup

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
233
protein
10g
carbs
26g
fat
10g
saturates
4g
fibre
7g
sugar
10g
salt
0.8g

Ingredients

  • 1 tbsp olive oil, plus 1 tsp
  • 2 onions, chopped
  • 2 garlic cloves, chopped
  • approx 800g chopped pumpkin flesh, plus the seeds
  • 100g split red lentils
  • ½ small pack thyme, leaves picked, plus extra to serve
  • 1l hot vegetable stock
  • pinch of salt and sugar
  • 50g crème fraîche, plus extra to serve

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Method

  1. Heat the oil in a large pan. Fry the onions until softened and starting to turn golden. Stir in the garlic, pumpkin flesh, lentils and thyme, then pour in the hot stock. Season, cover and simmer for 20-25 mins until the lentils and vegetables are tender.
  2. Meanwhile, wash the pumpkin seeds. Remove any flesh still clinging to them, then dry them with kitchen paper. Heat the 1 tsp oil in a non-stick pan and fry the seeds until they start to jump and pop. Stir frequently, but cover the pan in between to keep them in it. When the seeds look nutty and toasted, add a sprinkling of salt and a pinch of sugar, and stir well.
  3. Whizz the cooked pumpkin mixture with a hand blender or in a food processor until smooth, then add the crème fraîche and whizz again. Taste for seasoning.
  4. Serve with a spoonful of crème fraîche, a few thyme leaves and the toasted seeds scattered on top.

Recipe from Good Food magazine, October 2013

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Comments

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lenawylie's picture

Very nice, simple easy & cheap. Only thing I changed was that I roasted the pumpkin first, gave it a lovely sweetness.

0404ashford's picture

fab soup ... really velvety and hearty. Used 1/2 pumpkin and 1/2 carrot. .... and didnt bother with the creme fraiche... had it in the fridge but felt it was nicer without it. Used dried thyme... the taste of the thyme really comes though and didnt bother with the seeds. delicious

gnixon's picture

Absolutely delicious and a very easy dish considering it is the first time I've cooked with pumpkin. It was a bit fiddly but well worth it! I didnt bother with the seeds and added a pinch of chilli powder for a kick which worked brilliantly.
It was very cheap too considering the pumpkin only cost me 87p and I had everything else already.

munson28's picture

Scrummy, I crumbled in a little feta cheese and added the toasted seeds at the end for a bit of texture.

hobbyfun62's picture

Lovely winter soup, with no wastage. The carved pumpkin will be out on 31st October. The flesh made the soup and I'm going to do a sweet spicy flavour on the seeds for guests with their drinks. I didn't bother with the creme fraiche but it didn't seem to matter to the flavour.

Lemonpuff's picture

Followed recipe completely, but with addition of a red chilli for a little kick. Pumpkins are very cheap this year (2013), I already had onions, thyme, garlic, & chilli. So only needed to buy the creme fraiche and pumpkin. Super cheap, less than £3 and I got 7 generous portions of soup! Just had a bowl full and it was absolutely delicious! The rest, I'm freezing.
Highly recommended.
Oh, I forgot to mention, I didn't bother with the seeds.

denisejura's picture

I didn't have pumpkin but butternut to use up. It is absolutely delicious! No creme fraiche either but a little bit of bacon... Just lovely for a dark, dreich night!

Kaia's picture

Great recipe! My dad isn't that keen on thyme so I didn't add it during cooking, and frankly it was delicious even without it. Also, to my mind the soup didn't need blending at all - it had a rich and creamy texture with tiny bits of the lentils and pumpkin which I preferred. Adding a pinch of groud cumin and some flaked chillies made it into a dhaal-like dish - so comforting! The only downside for me were the seeds. I did try to toast them but I found taking them out of their shells rather tedious and eating them whole quite impossible. However, I think the idea is good and will try toasting pumpkin seeds out of a packet next time. All in all, I wholeheartedly recommended this recipe. Virtually foolproof, too.

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