This week for the Friday food blog it has to be pumpkin soup! The clocks have gone back, it’s Halloween tomorrow and there are pumpkins piled in every shop doorway. Far too nice for just scaring kids this lovely fruit (yep, it’s actually a berry) is begging to be saved and turned into something delicious. Pumpkin soup is my daughter’s favourite and she’s been asking me to teach her to make it for years. It’s one of those recipes where I just throw things in a pan so it’s been a great exercise to write everything down for a change!
Before I start there are two very important things you need to know about soup…
- Soup is very simple. Sweat some veg till soft, add some stock, whizz up and you’ve got a soup – it’s good to experiment and not get too hung up on weights and measures.
- If you want your soup to taste homemade you really should make your own stock. Bought chicken stock is understandable but vegetable stock cubes are horrible and will just make your soup taste shop-bought. Making your own stock is simple, cheap and makes a world of difference!
Pumpkin, Carrot & Lentil Soup
Firstly make a stock.
Stock should be a simple base, complimenting the soup you’re making without being overpowering. Start with a large pan of water on a high heat and add…
The amounts and types of vegetables can vary depending on what you have in the house. I add my vegetable peelings – onion peelings are great for adding a depth of colour and flavour and carrot and pumpkin peelings are better in the water than wasted (garlic, ginger, potato and parsnip peelings don’t work so well for this).
For the soup you’ll need…
1 large onion finely chopped
2 garlic cloves
1 tsp finely grated fresh ginger
2 large carrots
1 medium pumpkin
125g split red lentils
half a lemon
Pre-heat oven to 200°C.
Once your stock is simmering cut the pumpkin in half and take out the seeds and stringy flesh (you can clean, dry and roast the seeds with a dash of olive oil if you want a tasty snack). Cut the halves in half again and repeat so that you have eight slices. Place on a baking tray, drizzle with oil and roast in the oven for 25 minutes.
While the pumpkin is roasting put another large pan on the hob, heat some oil and add your onion. Sweat the onion (high heat when added then turn down to low-med with a lid on) for ten minutes, stirring occasionally, then add the crushed garlic and grated ginger. Continue to cook through for another five minutes until your onions are clear and soft.
Cut your carrots into small pieces then add to the onions. Stir and leave to sweat for fifteen minutes or until soft.
Weigh out the lentils and rinse in cold water (occasionally you can find small stones in lentils, it’s only happened to me once but worth keeping an eye out for!)
Add the lentils to the onions with one litre of the stock (you can replenish the stock pan with fresh water if it’s running dry).
When the pumpkin is roasted place on a board and remove the flesh from the skins. Add the flesh to the pan of vegetables and lentils. Give the pan a good stir, cover and leave to simmer for 25 minutes or until the lentils are soft and starting to break up.
Remove your soup from the heat and whizz up with a hand blender until smooth. If it seems too thick ladle in some more stock until it is a nice creamy consistency (I added another 200ml).
Season with salt to taste (salt should be added at the end for this soup as any earlier and it can mean your lentils stay tough).
Stir in a tablespoon of lemon juice and serve.