Pumpkin Lentil Soup Food

LENTIL STEW WITH PUMPKIN OR SWEET POTATOES

Steps:

• Combine the lentils, water or stock, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven. Bring to a boil. Rub the saffron between your fingers and add to the pot, along with the turmeric and the cilantro. Reduce the heat, add salt to taste, cover and simmer 30 minutes.
• Remove the onion and garlic cloves from the pot, and add the remaining ingredients except the parsley. Bring back to a simmer, cover and simmer 30 minutes or until the lentils and vegetables are tender. Discard the cilantro bundle, taste and adjust seasonings. Just before serving, stir in the parsley.

PUMPKIN-LENTIL SOUP

Steps:

• In a 6-qt. stockpot, bring first six ingredients to a boil. Cook, covered, over medium heat until lentils are tender, 20-25 minutes., Stir in beans, pumpkin, salsa and salt until blended; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Stir in spinach; cook until wilted, 3-5 minutes.

CREAMY PUMPKIN & LENTIL SOUP

Steps:

• Heat the oil in a large pan. Fry the onions until softened and starting to turn golden. Stir in the garlic, pumpkin flesh, lentils and thyme, then pour in the hot stock. Season, cover and simmer for 20-25 mins until the lentils and vegetables are tender.
• Meanwhile, wash the pumpkin seeds. Remove any flesh still clinging to them, then dry them with kitchen paper. Heat the 1 tsp oil in a non-stick pan and fry the seeds until they start to jump and pop. Stir frequently, but cover the pan in between to keep them in it. When the seeds look nutty and toasted, add a sprinkling of salt and a pinch of sugar, and stir well.
• Whizz the cooked pumpkin mixture with a hand blender or in a food processor until smooth, then add the crème fraîche and whizz again. Taste for seasoning.
• Serve with a spoonful of crème fraîche, a few thyme leaves and the toasted seeds scattered on top.

LENTIL PUMPKIN SOUP

Steps:

• In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low for 7-9 hours or until potatoes and lentils are tender.

CURRIED LENTIL AND PUMPKIN SOUP

Steps:

• Heat the oil in a heavy based saucepan over medium heat.
• Add the onion and garlic, and cook until the onion is softened, about 5 minutes.
• Stir in the curry powder and cook, stirring for a further 30 seconds.
• Add the remain ingredients, except the yogurt or sour cream.
• Stir until well combined then bring to the boil.
• Reduce the heat and cook, partially covered for about 30 minutes sirring occasionally until the pumpkin is tender.
• Serve in bowls with a dollop of yoghurt or sour cream.

PUMPKIN AND LENTIL SOUP

Steps:

• In a large heavy based soup pot, heat the oil and fry the onions till soft over a low-medium heat.
• Stir in the spices and fry for another 1-2 minutes.
• Add the pumpkin, potato, lentils and stock.
• Bring to the boil, cover and simmer for half an hour. Stirr occasionally.
• Puree the soup using a handheld blender or food processor.
• Re-heat if necessary and serve garnished with croutons and chopped parsley or cilantro.