Why We Love Pumpkin Soup in Winter

There's something incredibly comforting about a bowl of homemade pumpkin soup on a cold winter's day.

Pumpkin is naturally rich in beta carotene, the compound that gives it its beautiful orange colour. Your body converts beta carotene into vitamin A, which helps keep the lining of your nose and respiratory tract healthy. These tissues are one of your body's first lines of defence against winter bugs. For the best absorption, enjoy pumpkin with a source of healthy fat, such as olive oil, Greek yoghurt or toasted pumpkin seeds. 

Recipe:

  • 1 x 1.8-2kg butternut pumpkin
  • 2-3 onions
  • 3 cloves of garlic
  • 3 cm piece of ginger
  • 2 Granny Smith apples
  • 3 cups of red lentils
  • 3 tablespoons of extra virgin olive oil
  • Water
  • Stock
  • Optional Extra:  1-2 tablespoons of Clive’s of India Curry Powder for a flavour variation.

One of the great things about this recipe is that you don’t have to spend time chopping up a raw pumpkin, which can be hard work! Instead, pop it in the oven at any time of the day and fill your house with the glorious sweet smell of roasting pumpkin. It is ready when you can easily slide a knife into it. You can then leave it on the counter to cool and use it for your soup whenever you are ready. 

Method:

  1. Put the pumpkin in a baking dish and bake in your oven for 2 hours at 180 degrees. Depending on the size and shape of your pumpkin, it may need more or less time. When cooked, it should be easy to stick a knife into. You can use the pumpkin straight away or allow it to cool and use it when you are ready to make your soup.
  2. Place the 3 cups of red lentils into a big saucepan, fill it up with 12 cups of water (3L) and cook your lentils until they are completely cooked through, soft and mushy.  Make sure you give them a stir when you first add the water and once or twice during cooking. Watch them, as you may need to add more water and stir. These take about 30 minutes. You can use plenty of water, as whatever is left will just be added to your soup when you tip in the lentils.
  3. Heat the extra virgin olive oil in a BIG soup saucepan and add your chopped onions and finely chopped garlic.
  4. Grate your ginger and add it to the onion and garlic mix. Cook gently until it is all well-cooked, and the onions are translucent. If you want to have curried pumpkin soup, add the curry powder now.
  5. Add your diced apples and allow to cook together for 5 minutes. Stir as needed.
  6. Cut your pumpkin open, scoop out the flesh (don’t add the seeds to the soup!) and add to the cooked onion mix.
  7. Tip in your red lentils and remaining water once cooked.
  8. Add more water; you may need an extra 2-3 cups of water.  The more water you add, the thinner the soup will be. Some people like a thick soup, some like it thinner. It is best to add as you go so you can decide the thickness once it is all blended. Bring to a simmer; you will need to stir it from time to time so the lentils don’t stick.
  9. Once the apples are cooked through, you can then blend your soup. I love my stick blender for soups, but any blender will do.
  10. Add stock, salt and pepper to taste. Add more water if you would like, so the soup is the perfect thickness for you!
  11. Serve topped with chopped up chives or parsley and ENJOY!

We have this at least once a week with either Zucchini bread (RECIPE HERE) or Sweet potato bread (RECIPE HERE), topped with hummus. 

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