This soup is so easy to make from ingredients stocked in your pantry! Red lentils are a wonderful way to increase the protein and heartiness of a classic pumpkin soup. The slightly sweet taste and grounding properties of seasonal squash are especially comforting on chillier Autumn evenings.
Preparation time: 55 mins
Difficulty: Easy
Servings: 6-8
Ingredients:
- extra-virgin olive oil
- 6 cups of seasonal squash of choice (buttercup, crown pumpkin, butternut)
- 1 onion
- 3 cloves of garlic
- 1 tsp ground cumin
- 1 tablespoon curry powder
- 2 litres of vegetable or meat broth (homemade or store-bought)
- 2 cups dry red lentils
- salt & pepper, to taste
Instructions:
- Dice squash into small cubes. Roughly chop onion and garlic.
- Warm oil in a large pot over medium heat. Add the onion and garlic and light brown them, about 5 minutes.
- Add the squash, spices, and saute with the onion for another 5 minutes more. Season to taste.
- Reduce the heat to a medium-low, add the broth and bring to a boil.
- Cover the pot, reduce heat to low, and cook for 35 minutes.
- Add lentils and continue to cook for another 15 minutes, until lentils and squash are tender.
- Let the soup cool slightly, then puree with a hand blender in the pot (or transfer it to a blender in batches). Season to taste.
- Serve & enjoy!