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Creamy Pumpkin & Red Lentil Soup

Oct 10
2 min read

A warming bowl of autumn comfort, with sweet pumpkin, earthy cumin and a hint of smoked paprika. Red lentils give this soup a lovely hearty texture, while Greek yoghurt adds a creamy finish. Top with toasted pumpkin seeds for a little crunch and serve with your favourite crusty bread.

Serves 4 | Prep 10 minutes | Cook 30 minutes


Ingredients

  • 1 tbsp olive oil

  • 1 onion, chopped

  • 2 garlic cloves, chopped

  • 500g pumpkin or butternut squash, peeled, deseeded and cut into small cubes

  • 150g dried red lentils, rinsed

  • 1 tsp ground cumin

  • ½ tsp smoked paprika

  • 1 litre vegetable or chicken stock - I love using homemade or Freja

  • 100g Greek yoghurt, plus extra to serve

  • 2 tbsp pumpkin seeds

  • Freshly ground black pepper



Method

  1. Soften the onion. Heat the olive oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened. Add the garlic, cumin and smoked paprika and cook for another minute.

  2. Simmer the soup. Add the pumpkin, red lentils and stock. Bring to a gentle simmer and cook for 20–25 minutes, stirring occasionally, until the pumpkin and lentils are completely soft.

  3. Blend and stir. Take the saucepan off the heat. Blend until smooth, or leave a little texture if you prefer. Allow to cool slightly before stirring in the Greek yoghurt. Add a splash of water if you’d like a thinner soup, and season with black pepper.

  4. Toast the seeds. Toast the pumpkin seeds in a dry frying pan over a medium heat for a few minutes, tossing regularly, until lightly golden and beginning to pop.

  5. Serve and enjoy. Ladle into bowls and finish with a swirl of yoghurt, the toasted pumpkin seeds and a little extra black pepper.

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