Pumpkin Lentil Soup

A velvety soup of red lentils, pumpkin and carrot, blended smooth and finished with pepper-flake butter. A source of protein and a warming autumn bowl.

Ingredients

• 200 g (1 cup) red lentils
• 400 g pumpkin
• 100 g onion
• 80 g (1) carrot
• 25 g (2 tbsp) butter
• 20 g (1 1/2 tbsp) olive oil
• 1500 g (6 1/4 cups) water
• 2 g (1 tsp) ground cumin
• 2 g (1 tsp) red pepper flakes
• 1 g (1/2 tsp) black pepper
• 10 g (2 tsp) salt

Instructions

1. 1

   Rinse the lentils until the water runs clear and drain. Peel and cube the pumpkin; finely chop the onion and carrot.

2. 2

   Heat 15 g of the butter with the olive oil in a pot and cook the onion over medium heat for 4-5 minutes until soft; add the carrot and cook for 3 more minutes.

3. 3

   Add the pumpkin and lentils and stir for 1-2 minutes; pour in the water and add the cumin, black pepper and salt.

4. 4

   Bring to a boil, lower the heat and simmer with the lid ajar for 30 minutes, stirring occasionally, until the lentils and pumpkin fall apart.

5. 5

   Blend with a stick blender until smooth; if it seems thin, simmer for 5 more minutes, stirring.

6. 6

   Melt the remaining 10 g butter in a small pan, sizzle the pepper flakes for 20 seconds and drizzle over the soup to serve.

Nutrition

Per serving