Pumpkin Soup Recipe

A delicious warming and nourishing meal for these colder, wetter months.

I like to make a huge batch to last us the week. I keep it quite thick so I can store it in a container in the fridge, then I just add more water to my portion when I’m heating it up.

I roasted the pumpkin for 20mins before adding it, this really enhances the flavour! 

Recipe:

• 1/2 a medium pumpkin roasted
• 1 Bunch of kale roughly chopped
• Handful fresh sage leaves chopped
• 5 Cloves garlic grated
• 2 Onions finely chopped
• 3 Celery stalks finely chopped
• 2 tsp vegetable bouillon
• 1 cup red lentils
• 2-3 Tbls organic rapeseed oil
• Sea salt & black pepper

Method:

• Over a medium heat sweat the onions
• Add 1tsp sea salt & pepper
• Add the garlic and stir, let it cook for a few mins while stirring
• Add the celery & sage
• Add the kale and stir it in for a few mins
• Add the roasted pumpkin
• Cover with water
• Add the bouillon stock
• Add the lentils (or cook separately and add)
• Cover and simmer over medium heat until lentils are soft
• Blend and add water as needed
• Taste and season with salt & pepper as needed

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