Squash/Pumpkin & Lentil Soup
A tasty and filling soup, perfect for cool autumn lunch or dinner. Serve with crusty bread and butter.
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Ingredients
- 1 or more pumpkin or squash Use whatever squash you have available (I used half a red kuri (hokkaido) squash and a piece long island cheese pumpkin.
- 1 cup red lentils (washed)
- 1 onion chopped
- 1 tin chopped tomatoes
- 1 stock cube I usually use chicken but for a veggie version just use a meat-free one.
- 3 small carrots
- 2 cloves of garlic
- 1/3 cup orange juice
- 1 handful fresh sage chopped
Ingredients
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Instructions
- Chop all the veg and soak/wash the lentils.
- Saute the onions and garlic in a deep pan until translucent.
- Add the squash and cook until starting to soften, stirring often.
- Add the tomatoes and stir to cook through.
- Add the lentils then add enough water to cover all the veg, then stir in the stock cube.
- Bring to the boil then reduce to a simmer.
- When all the veg is softened, add the sage.
- Whizz up with a blender.
- Add orange juice plus salt and pepper to taste (mine didn’t need salt because the stock cube was salty enough).