Slow Cooked Spiced Lentil and Roasted Pumpkin Soup

pumpkin-spiced-soup-1

Slow cooked Spiced Lentil and Roasted Pumpkin Soup

As I have mentioned I have been experimenting with using pumpkin in lots more meals. Now we go to our local farm shop for fruits and vegetables, I’m more willing to buy a large pumpkin. It’s only because they are grown in the fields around the shop and I love that it’s locally grown. I have used lentils in this dish because we had them in the cupboard. They needed eating up but they are full of nutrients that we are in need of at this time of year.

As winter draws nearer there’s nothing more comforting than coming home to a warm bowl of soup. Spiced Lentil and Roasted Pumpkin Soup is no exception. Lentils have a high protein content and they can help improve digestion, keep the heart healthy and help with diabetes. Lentils are also considered a cheap source of protein and they are a rich source of essential amino acids isolecine and lysine. The vitamins and minerals in lentils are great for helping the body at this time of year.

We throughly enjoyed this dinner and I will be buying more pumpkin to make it again. I have also tried this in a saucepan and it worked really well. However, I do recommend investing in a slow cooker as they are great. We bought ours from Amazon and I highly recommend you give slow cooking a try.

Serves 4

Equipment needed

  • Slow cooker or large saucepan
  • Sharp knife
  • Chopping board
  • Peeler
  • Spatula
  • Jug
  • Teaspoon

Ingredients

  • Vegetable stock x 750mls
  • Red lentils x 250g
  • Roasted pumpkin puree x 500g
  • Onion x 1 large
  • Carrot x 2
  • Hot chilli powder x 1 tsp
  • Ginger x 1 tsp
  • Ground cumin x 1 tsp
  • Ground corriander x 1tsp
  • Dried oregano x 1 tsp
  • Salt and pepper to taste

Method for the slow cooker

  • Preheat the oven to 180°.
  • Cut the pumpkin into quarters and scoop out the seeds.
  • Place them onto the baking tray and put them in the oven for an hour.
  • Once cooked, remove and leave to cool.
  • When the pumpkin has cooled, scrape the flesh away from the skin using the spoon.
  • Puree in the Nutribullet, with a handblender or food processor.
  • Weigh out 250g and put the rest into freezer bags.
  • Next chop the onion and carrots into chunks and put them in the slow cooker.
  • Along with the lentils and vegetable stock.
  • Add the spice and oregano and put the slow cooker on low for about 7 – 8 hours.
  • Add salt and pepper to taste.
  • The lentils should start to really absorb the stock after about 5 – 6 hours.
  • One hour before serving, remove the lid of the slow cooker and add the pumpkin puree to the soup.
  • Stir until the puree has been absorbed into the soup.
  • Finally serve and enjoy.

Method for the saucepan

  • Preheat the oven to 180°.
  • Cut the pumpkin into quarters and scoop out the seeds.
  • Place them onto the baking tray and put them in the oven for an hour.
  • Once cooked, remove and leave to cool.
  • When the pumpkin has cooled, scrape the flesh away from the skin using the spoon.
  • Next chop the onion and carrots into chunks.
  • Put the saucepan on a medium to high heat and add the onions and carrots.
  • Saute until the onions become translucent.
  • It should take around 5 – 10 minutes.
  • Next add the lentils and the vegetable stock.
  • Bring to the boil and leave to simmer for around 50 minutes.
  • While it simmers add the spices and oregano.
  • Add salt and pepper to taste.
  • Leave the lid loosely on the saucepan.
  • If the liquid boils down too quickly, add a little bit of water.
  • After 50 minutes add the pumpkin puree and heat until warmed through.
  • Finally serve and enjoy.
pumpkin-spiced-soup

Slow cooked Spiced Lentil and Roasted Pumpkin Soup

Spiced pumpkin and lentil soup is great for those winter months. It’s also good to put in the deep freezer for a quick meal in minutes. Depending on the type of lentils you use may depend on the way they cook. I used red lentils that didn’t need presoaking and normally cook within 50 minutes. So please check the packet instructions before you start. Also I pureed the soup as well for our son Ted as he can be a fussy at times and I didn’t want any arguments.However you decide to enjoy this dish please, as always, enjoy.