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Roast Pumpkin and Lentil Soup

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 - 1.5 kg pumpkin
  • 1 cup small dark lentils
  • ¼ tsp Saffron strands optional
  • 2 cloves garlic
  • 1 litre chicken stock
  • 1 cup dry white wine
  • Sour cream yoghurt, or creme fraiche (1 teaspoon per serving)
  • 1 teaspoon of chopped coriander for garnish
  • Salt and pepper
  • Multigrain sourdough to serve with

Method
 

  1. Preheat oven to 350 °F / 180 °C
  2. Dice the pumpkin into small 1/2 inch (1 cm) cubes after removing the skin and seeds
  3. Put in a heavy-based baking dish and cover with the stock and wine, adding chopped garlic cloves and saffron
  4. Cook in the oven for 30-40 minutes. Watch the stock and make sure it doesn’t completely dry up. If it does, add a little water
  5. Remove from oven and pour into a stockpot. Add boiling water so it is about half water, half pumpkin/lentil mix
  6. Reboil, then turn down to a simmer
  7. Cook for a further 20 minutes
  8. Taste lentil to make sure it is cooked and soft
  9. Remove from heat and whiz with an electric blender stick, or pour into a blender or food processor and puree.
  10. Serve with a teaspoon of creme fraiche (or yoghurt/ sourcream – whatever you have handy), add a small amount of coriander, plus salt and pepper to taste, and thin slices of crusty multigrain sourdough bread.