I hope you are ready for my Roasted pumpkin and Red Lentil Soup because I can guarantee you that if you make this budget-friendly recipe you will want to make it every year.
Although I’m biased it’s one of the best pumpkin soup recipes that I’ve ever tried before.
Easy soup recipe
You carve your pumpkin for Halloween or have a few sitting on your front porch for decoration and then what do you do with it?
Most people throw their pumpkin away and waste all the beautiful flesh inside when you can easily turn that pumpkin into some amazing pumpkin recipes keeping your pumpkin in the kitchen and out of the compost heap.
I know many people that buy soup in a can or a box but making soup is a fairly painless process especially a fresh pumpkin soup that will be bursting with flavour.
Take a look all over the internet and you will find an easy soup recipe just like this one that you can test in your kitchen.
Once you get used to making soup you will see how creative you start to be with spices and using different vegetables and proteins to jazz up the flavours.
If you remember last Sunday when I shared my carrot marmalade recipe I was telling you all about my overflowing selection of fruits and vegetables in my kitchen.
Well just after my blog post on Sunday my neighbour call’s me on the phone saying that she is on her way over to visit me with a surprise. I love surprises.
Next thing I know she is opening the back of her van and there staring up at me are the biggest pumpkins I have ever seen in my life.
All of my friends and family including my neighbour know that I carve pumpkin sculptures for Halloween and I said I would do some “Minions” for her.
I had not expected her to rush out to find the biggest pumpkins she could but she did, and she got them free.
Free is a great word. We like that word around here.
My neighbour’s sister-in-law had grown far too many pumpkins which had taken over the garden so she was gifted free pumpkins which was perfect for the pumpkin carving project.
Unfortunately the pumpkins she brought were a bit big for me to carve on she said she would be back with a few that were reasonably smaller for me to get my creative juices flowing.
In the meantime I had to do something with my pumpkin so I sat down to come up with some ideas but I was sure that I wanted to make a pumpkin soup recipe and then created this lovely roasted pumpkin and red lentil soup.
We love lentils in our house not only because they are nutritious but because they are a frugal staple in our pantry that goes a long way for many meals over the course of the year in our meal planning.
I’ve also pureed the pumpkin and froze it for later use but I’ll be making pumpkin pie and pumpkin spice muffins for my family for Thanksgiving this weekend.
If you love pumpkin pie as much as we do you could also try Mr.CBB’s Pumpkin Spice Pound Cake with Brown Buttercream which is a pumpkin pie without the crust which means you get a huge slice of heaven on a plate.
If you ever wondered how to make pumpkin soup with fresh pumpkins today is the day you are going to learn how to use up all of that pumpkin you have and put it to good use.
Did you know that in Scotland we carved turnips and not pumpkins?
I’d never seen a pumpkin as big as the one today until I moved to Canada. I couldn’t believe the quantity of pumpkins available in Canada and how cheap they were to purchase them.
My dad would always carve a lantern out of a turnip so that we had something to go trick or treating with and that is where my creativity and passion for carving pumpkins began.
- 1 medium pumpkin
- (As mine was so big I only used the bit off the end)
- 3 tablespoons of olive oil
- 4 medium carrots
- 1 cup of red lentils
- 1 Onion
- 2 sticks celery
- 2 pints of chicken stock
- ½ teaspoon Garam Masala
- Nob of butter
- Cut pumpkin into small pieces and place on tray that is covered with parchment paper. This will stop it sticking to the tray.
- Drizzle over two tablespoons of oil and some salt and mix well on the tray coating all the pumpkin.
- Set your oven to 240c/464f
- Tip – when cutting up your pumpkin leave he skins on as they are easier to remove!
- Place in oven to roast for 40-45 mins until soft and golden brown.
- Tip – when cutting up your pumpkin or even for hollowing out for decoration use an ice-cream scoop it’s so much easier!
- Now whilst this is cooking chop up the rest of the vegetables and place in pan with 1 tablespoon of oil and butter. Then add ½ teaspoon Garam Masala.
- Once they start to soften add your stock to the pan.
- When it has started to boil add your Lentils and Pumpkin.
- This should take no more than 10 mins for your lentils to cook.
- After all your ingredients are ready and cooked in the pan taste and add salt and pepper, puree and its done!
What can be simpler than a heart-warming bowl of roasted pumpkin and red lentil soup that will take any chill out of your bones on these cooler Autumn evenings, enjoy all!!
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