Warm and comforting, this soup is super easy with only four ingredients. Dinner on the table in less than 30 minutes! Or if you have some extra time you can bake your own bread with two really simple recipes.
I am loving that the weather is warm enough to eat outside, yet cool enough to still feel like pumpkin soup. This was our dinner along with some finger foods to keep it interesting for my toddler. The blue plate contains grilled asparagus (best grilled on a dry pan with no oil as it brings out the nuttiness flavour of the asparagus), celery sticks, thin pasta, avocado, salt & pepper squid and chicken nuggets.
½ cup red lentils
2 cups chicken or vegetable stock
Place pumpkin and carrot into mixing bowl and chop 15 sec / speed 7. Scrape down sides of bowl. Add stock and lentils and cook 20 mins / 100°C / speed 1. Blend 1 min / speed 9, increase gradually in speed.
NON THERMOMIX METHOD
Peel and chop the pumpkin and carrot. Add to saucepan with lentils and stock. Bring to the boil and simmer gently until all vegetables are soft when tested with a fork, puree in a food processor and serve.
I used the foccacia recipe in the Thermomix Everyday Cookbook or
for those without a thermomix, this is is an amazingly easy recipe, you just have to prepare it the day before;