Hearty pumpkin and lentil soup!
Don’t throw that pumpkin flesh in the bin! When you carve your pumpkin, save the flesh and use it to make this simple, tasty, healthy pumpkin and lentil soup. Using the pumpkin flesh can help reduce food waste as well as save money and you’ll end up with something delicious to eat!
Wondering what the kids should eat before going trick or treating?
Make this pumpkin and lentil soup your trick or treat lunch special every Halloween. Serve this with toasted pumpkin seeds for added protein to fill them up before they get their hands on all those sweets!
Give this soup a go!
Yield: 4-6
Pumpkin and Lentil Soup
Prep time: 9 MinCook time: 25 MinTotal time: 34 Min
Make this warming, protein packed soup with your leftover pumpkin from carving!
Ingredients
What you'll need
- Tablespoon oil
- 1 large brown onion, diced
- 0.5 cup red lentils, rinsed
- 2 garlic cloves, peeled and diced
- About 800 g pumpkin flesh (skinless and seedless), chopped into chunks
- Tsp curry powder
- litre chicken stock approx
Instructions
How to make it
- heat the oil in a large saucepan
- add the onion and fry gently for about 5 minutes - don't let it burn
- add the lentil and toss them well in the oil and onion mixture. Cook for a minute
- add the chopped garlic and pumpkin, stir well and cook gently for 2-3 minutes
- add your stock and bring to the boil
- then turn down the heat and allow simmer for a further 20 minutes or so until the pumpkin and lentils are cooked
- using a hand blender or a jug blender, blitz the soup
- season to taste and enjoy straight away
- You can toast some pumpkin seeds and scatter on top for crunch and extra deliciousness!
Notes
You can make this soup with butternut squash instead of pumpkin