Pumpkin Soup
Servings: 4 - 6 people
Ingredients
- 1 tbsp olive oil extra virgin
- 1.2 kg pumpkin seeds removed and cut into 3cm pieces
- 1 onion skin removed and quartered
- 2 cloves garlic peeled and crushed (or 2 tsp crushed garlic)
- 2 apples cored and quartered
- 2 large carrots halved lengthways and sliced into 1cm pieces
- 1 tbsp ground sage
- 1 large tomato diced
- 1/2 cup dry red lentils
- 750 mL vegetable stock salt reduced
- 1 cup water
- 150 mL cooking cream (I used carnation lite cooking cream)
Optional
- Greek yoghurt
- pepitas toasted
- Bread
Instructions
- Preheat the oven to 200 degrees celsius (fan-forced). Place pumpkin, onion and apple in a large bowl, add 2 tsp oil, sage and toss to coat. Line two baking trays and spread the pumpkin, onion and apple evenly on trays. Bake for 40 minutes or until pumpkin is golden.
- Meanwhile heat the remaining oil in a large saucepan over a medium heat, add carrot, garlic and tomato. Cook, stirring for 2-3 minutes or until fragrant.
- Add lentils, stock and water and bring to the boil. Reduce heat and simmer for 15-20 minutes or until lentils are cooked. Remove from the heat.⠀
- Add pumpkin, onion and apple to the saucepan. Blend soup using a stick blender or in batches in a blender. If the soup is too thick for your liking at this point, add an extra 1-2 cups of water.⠀⠀
- Stir through cream.⠀
- Serve with dollop of greek yoghurt, a sprinkle of pepitas and 1-2 slices of your favourite bread.
- Enjoy