I think everyone knows by now that I love soup, and this is definitely one of my new winter favourites. I am normally not a huge fan of pumpkin, but when Kate presented my with a beautiful butternut fresh from her garden I could hardly say no!
Not only is this recipe super tasty with a great little kick from the chilli and ginger, but also as easy as can be, taking only around 30 - 40 minutes from start to finish.
1/2 butternut pumpkin, peeled and chopped
1 sweet potato, peeled and chopped
2cm piece ginger, peeled and chopped
2 cloves garlic,chopped
1 onion, diced
1 small red chilli, de-seeded and finely chopped
1L chicken or vegetable stock
1/2 cup red lentils
Olive oil
Sea salt & cracked black pepper
Heat a little oil in a large saucepan and saute the onion, garlic, chilli and ginger until fragrant and softened. Add the pumpkin, sweet potato and lentils, stir for a couple of minutes then pour in the stock. Season well with salt and pepper.
Bring to the boil, then reduce the heat to a simmer and cover with a lid. Allow to cook for 20 - 30 minutes or until the vegetables are very soft, then blend until smooth with a stick blender. Check the consistency at this point, and add a little water to thin out if necessary.
Serve with crusty bread and your favourite herb as a garnish. I used oregano, but you could also use chives or fresh thyme.
Serves 4.
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