This thick warming soup will surprise you with how satisfying it is to the wintery appetite! Freeze some and take it to work, or defrost it for a lazy midweek meal. I cooked this alongside making a roast on the weekend, and the frozen portions were not in the freezer long before I was craving more!
Preparation Time: 15 minutes Cooking Time: 45 minutes
- 1- 1.5 kg pumpkin. (we used half a queensland blue for this, but a full butternut pumpkin would be about right)
- 1 cup small dark lentils – we used black beluga variety which do not require pre-soaking and cook quickly.
- Saffron strands (optional)
- 2 cloves garlic
- 1 litre chicken stock
- 1 cup dry white wine
- Sour cream, yoghurt, or creme fraiche (1 teaspoon per serve)
- 1 teaspoon of chopped coriander for garnish
- Salt and pepper
- Multigrain sourdough to serve with
- Preheat oven to 180 °C
- Dice the pumpkin in small 1cm cubes after removing skin and seeds
- Put in a heavy based baking dish and cover with the stock and wine, adding chopped garlic cloves and saffron
- Cook in oven for 30-40 minutes. Watch the stock and make sure it doesn’t completely dry up. If it does, add a little water
- Remove from oven and pour into a stockpot. Add boiling water so it is about half water, half pumpkin/lentil mix
- Reboil, then turn down to a simmer
- Cook for a further 20 minutes
- Taste lentil to make sure it is cooked and soft
- Remove from heat and whiz with an electric blender stick, or pour into a blender or food processor and puree.
- Serve with a teaspoon of creme fraiche (or yoghurt/ sourcream – whatever you have handy), and a small amount of coriander, plus salt and pepper to taste, and thin slices of crusty multigrain sourdough bread.