Yum

Pumpkin soup with lentils – Vegetarian, Gluten free

Pumpkin soup with lentils – Vegetarian, Gluten free

As I already underlined in my recipe of pumpkin risotto with gorgonzola, pumpkin is the star of the autumn! I have cooked it in so many ways during the season…last time it was a soup I prepared for my colleagues at work for Halloween. We organized a soup contest so I put myself at work, to clean, cut it  – once more! In the end there was no winner as everybody had prepared wonderful soups so we just ate them all and congratulated each other 🙂 That’s why I decided to prepare it again – and clean, and cut, and cook – for this post, but this time I thought to enrich it with another ingredient…lentils!

As much as I hated them  as a child -my mom tried to convince me for years to eat them and she never succeded – as a grown up I became far more tolerant…until the day I realized I really liked them! Since that moment I started experimenting or looking for recipes and that’s how I got to realize it was great with pumpkin! Should I also say that this dish is so healthy as it combines the beneficial properties of its two main elements?

pumpkin soup with lentils

 

Pumpkin is very rich in fiber, mineral salts, vitamins A and C, and lentils have a high mineral salt, vitamin B and protein content. The fat percentage is very low, which is great because you can have a rich meal without worrying too much about staying fit 🙂

If this is not enough, you should also consider that for this preparation it is not necessary to be a particularly gifted cook. The procedure is very simple and straightforward and to be even faster, you can use canned lentils as well – otherwise if you use the dried ones, remember to soak them in water for around 2 hours and them boil them for around 30 minutes. I am particularly happy when I cook lentils during this period because doing it makes me already think about a moment in Italy when lentils are widely prepared…Christmas! I know it’s still November, but the smell of them slowly cooking in my kitchen makes me think that in some weeks I’ll finally see my parents and sister again to spend holidays together.

pumpkin soup with lentils

Well, now, no more chatting and let’s go straight to the nitty-gritty!

 

Pumpkin soup with lentils recipe

 

Ingredients (for 2 people)

9 oz 2(50 gr.) pumpkin, cleaned and peeled
2 onions or shallots
1 celery stalk
1 carrot
6 tbsp extra-virgin olive oil
7 oz (200 gr.)  canned lentils
23 fluid oz (750 ml) vegetable stock
salt, pepper
2 or 3 bay leaves
4/5 sprigs of thyme

 

Method

 

Bring stock to a low simmer in a medium pot and let it simmer for the whole procedure. I explain how to prepare stock in this recipe.

Now start to cut and clean your pumpkin. You can read how to do it in my pumpkin risotto recipe.

Peel and finely chop the shallots and the carrot, wash the celery stalk and chop it too.

Heat 2 tbsp olive oil in a big non-stick frying pan and add one chopped shallot. Cook over medium heat until it becomes soft and translucent and add the pumpkin together with a couple of ladlefuls of stock and two or three sprigs of thyme. Let the pumpkin cook for around 15/20 minutes, stirring often and adding stock as needed. Taste it to decide how much salt and pepper you want to add.

pumpkin soup with lentils

In the meantime, in another large non-stick frying pan, heat the rest of the olive oil and then sautee the other chopped shallot, carrot and celery, adding water or a ladle of stock to give more flavor. Add the bay leaves and the rest of the thyme and cook for  7/10 minutes. At this moment add the lentils and cook over medium-low heat for around 10/15minutes. Add salt just in the end, stir well and take off heat.

pumpkin soup with lentils

At this point your pumpkin should be ready (consistency should be like in the picture below).  Take off heat, remove the sprigs of thyme and mix  with a blender to make it creamy and homogeneous. If you like, at this stage you can also add cinnamon or nutmeg.

pumpkin soup

Move the pumpkin soup in bowls and then add a spoonful of lentils. Decorate with a sprinkle of freshly ground black pepper and a new, fresh sprig of thyme or chives.

Enjoy it with some fresh baked bread or alone, it will be delicious either way!

 

Pumpkin soup with lentils recipe

2017-11-16
: 2
: 25 min
: 40 min
: 30 min
: Easy

A delicious vegeterian soup featuring the sweet smoothness of the pumpkin and the comforting taste of lentils!

By:

Ingredients
  • 9 oz 2(50 gr.) pumpkin, cleaned and peeled
  • 2 onions or shallots
  • 1 celery stalk
  • 1 carrot
  • 6 tbsp extra-virgin olive oil
  • 7 oz (200 gr.) canned lentils
  • 23 fluid oz (750 ml) vegetable stock
  • salt, pepper
  • 2 or 3 bay leaves
  • 4/5 sprigs of thyme
Directions
  • Step 1 Bring stock to a low simmer in a medium pot and let it simmer for the whole procedure.
  • Step 2 Now start to cut and clean your pumpkin.
  • Step 3 Peel and finely chop the shallots and the carrot, wash the celery stalk and chop it too. 
  • Step 4 Heat 2 tbsp olive oil in a big non-stick frying pan and add one chopped shallot.
  • Step 5 Cook over medium heat until it becomes soft and translucent and add the pumpkin together with a couple of ladlefuls of stock and two or three sprigs of thyme.
  • Step 6 Let the pumpkin cook for around 15/20 minutes, stirring often and adding stock as needed. Taste it to decide how much salt and pepper you want to add. 
  • Step 7 In the meantime, in another large non-stick frying pan, heat the rest of the olive oil and then sautee the other chopped shallot, carrot and celery, adding water or a ladle of stock to give more flavor.
  • Step 8 Add the bay leaves and the rest of the thyme and cook for  7/10 minutes.
  • Step 9 At this moment add the lentils and cook over medium-low heat for around 10/15minutes. Add salt just in the end, stir well and take off heat.
  • Step 10 Take the pumpkin off heat, remove the sprigs of thyme and mix  with a blender to make it creamy and homogeneous. If you like, at this stage you can also add cinnamon or nutmeg.  
  • Step 11 Move the pumpkin soup in bowls and then add a spoonful of lentils.
  • Step 12 Decorate with a new, fresh sprig of thyme or chives.


10 thoughts on “Pumpkin soup with lentils – Vegetarian, Gluten free”

Leave a Reply

Your email address will not be published. Required fields are marked *