Make as much as possible because this soup freezes so well. The addition of red lentils gives it body and a little heat from the chilli really warms you on a chilly winter's day.
Ingredients
At least 1 ½ kg pumpkin– after skin & seeds
removed. Cut into chunks, don’t worry about being too precise with chunk
size– this will be roasted and then blitzed later
A little olive oil
3 large onions
roughly chopped
3 cloves of garlic –
skin removed, crushed
5 cm knob fresh
ginger – peeled, chopped (VIP – must be FRESH to give the Zing)
3 cups Chicken stock
(Salt reduced) maybe more – only add extra if needed later
½ - 1 long red chilli
(seeded and finely sliced) Optional - to your taste
Handful of dried red
lentils. Rinsed and drained. (will give it body)
To
finish (after soup has been
blitzed)
Chopped fresh chives,
parsley or coriander
Salt and Pepper.
Taste first and add accordingly
Method
Roast the pumpkin
pieces with a touch of olive oil until soft. (approx 30min)
Place
onion and a splash of oil into large stockpot with lid and cook until onion is soft
(Stockpot needs to be big and
roomy enough to blitz soup in later)
Add the
roasted pumpkin pieces, garlic, chilli and ginger and stock.
Stir in the lentils.
Bring to boil. Simmer 20 -30 mins covered.
Stir as needed. (Red Lentils need about 20 mins to
cook down)
Taste the soup. Adjust salt and
pepper if necessary.
If
a bit thick, add just a dash more stock or water and warm through.
Take off the stove. Allow it to cool
for about 5 min
Carefully
blitz the soup to desired consistency. I prefer it fairly smooth.
Add the snipped herbs and ladle into soup
bowls.
Garnish with a few
finely chopped herb leaves.
TIPS AND HINTS
Freezes
well – if there is any left . Store in the freezer in freezerproof
containers for a few months if required. Allow to defrost til room
temperature. Reheat on the stove top. Check seasonings and garnish
with fresh herb leaves.
Enjoy!
Colleen
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