Best of Pinterest | Autumn Soup Recipes: Creamy Pumpkin & Lentil Soup

• Total Time: 50 min

Serves: 4

Category: Vegetarian,Soups, Stews & Casseroles,Lunch

Ingredients

• 1 tbsp olive oil, plus 1 tsp
• 2 onions, chopped
• 2 garlic cloves, chopped
• 800g roughly chopped pumpkin flesh, plus seeds
• 100g split red lentils
• ½ small pack thyme, leaves picked, plus extra to serve
• 1 litre vegetable stock
• Pinch of salt and sugar
• 50g crème fraîche, plus extra to serve

Method

1. In a large pan, heat the oil and fry the onions until softened and as they begin to turn golden. Stir in the garlic, pumpkin flesh, lentils and thyme, then pour in the hot stock. Season, cover and simmer for 20-25 mins until the lentils and vegetables are tender.
2. While the pan simmers away, rinse the pumpkin seeds under the tap and remove any flesh still clinging to them. Dry with some kitchen towel, then heat the 1 tsp oil in a non-stick pan and fry the seeds until they start to jump and pop. Stir frequently, but cover the pan in between to keep them in it. When the seeds look nutty and toasted, add a sprinkling of salt and a pinch of sugar, and stir well.
3. Whizz the cooked pumpkin mixture with a hand blender or in a food processor until smooth, then add the crème fraîche and whizz again. Taste for seasoning.
4. Serve in bowls with an extra dollop of crème fraîche, a few thyme leaves and the toasted seeds scattered on top.

Recipe credit: BBC Good Food