Roasted pumpkin and red lentil soup
Velvety, warming and full of fibre. The soup we make all November.
Prep15 min
Cook40 min
Total55 min
Serves
4
Approx. per serving: 320 kcal · 15 g protein
Good to know
Red lentils bring protein and soluble fibre, and pumpkin adds beta-carotene. A bowl like this covers a good part of the day's fibre.
Ingredients
Soup
To serve
Tick ingredients as you go. Quantities change with servings.
Method
- Heat the oven to 200°C. Toss the pumpkin with half the oil, salt and the spices, and roast for 25 minutes until soft and caramelised at the edges.
- Meanwhile, soften the leek in the remaining oil in a large pot for 8 minutes. Add the garlic for one more minute.
- Add the lentils and stock, bring to a boil and simmer for 15 minutes until the lentils fall apart.
- Add the roasted pumpkin and blend until smooth. Loosen with water if needed and season to taste.
- Serve with a swirl of yogurt, toasted pumpkin seeds and parsley.
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