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Roasted Pumpkin and Red Lentil Soup
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Source: https://recipheon.com/en/recipes/soups/roasted-pumpkin-and-red-lentil-soup
About this recipe
Roasted pumpkin and lentil soup is a thick puréed soup made with vegetable broth. The pumpkin and onion roast together with olive oil, developing lightly browned edges and a sweeter flavor. Red lentils then cook in the broth and thicken the soup without cream. Blending makes it smooth, and a short rest allows it to thicken a little more.
Ingredients
500 g pumpkin
120 g red lentils
1 onion
900 ml vegetable broth
1 tablespoon olive oil
Steps
Preheat the oven to 200°C. Remove the pumpkin seeds and fibrous center, then peel off any tough skin. Cut the flesh into evenly sized dice. Peel the onion and cut into quarters, and rinse the lentils in a sieve.
Toss the pumpkin and onion with all the measured olive oil, spread in a single layer on a baking sheet and roast for 25–30 minutes. The pumpkin should be tender when pierced and lightly browned around the edges.
Transfer the roasted vegetables to a saucepan, add the lentils and pour in the broth. Bring to a boil, reduce the heat and cook for 15–20 minutes, stirring along the bottom, until the lentils soften and begin to break down.
Remove the saucepan from the heat and blend the soup until smooth. Reheat briefly, stirring, then let stand for 5 minutes before serving. Stir again after resting, as the lentils will thicken the soup a little more.
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