A comforting Classic Pumpkin Soup made with just 4 ingredients and ready in 20 minutes!
Classic Pumpkin Soup
I had a big bowl of this for dinner and was feeling super healthy. Then decided to make plum jam late at night and next thing I am on a sugar high from plum jam tasting. Look out for the Plum and Vanilla Jam post! It’s soooo good!
Anyway back to healthy pumpkin soup. This is my go to Winter soup. I really like the sweetness the carrot gives and without adding any garlic or onion, it’s a real favourite with kids. Not my kids though, pumpkin seems to be the one food that makes Sam gag, like really gag. He is a terrible eater but usually just due to lack of interest. If I can get him to put it in his mouth he will generally eat it without complaining. Anything with pumpkin though, things get very dramatic. Luckily I love pumpkin, I love pumpkin soup and pumpkin with bacon. The leftovers from this will be turned into pumpkin and bacon gnocchi, will post the recipe over the weekend!
I added a dollop of yoghurt to mine and while you have the yoghurt out you could whip up some of my Easy Yoghurt Flatbreads to dunk in your soup.
I got this beautiful looking pumpkin from a local fruit and veg grower ‘Crazy4Fruit & Veg‘ for anyone else in Western Australia. Their produce was so delicious and fresh. This pumpkin sat in my pantry for nearly 4 weeks til I got round to making this soup and it was perfect. I had bought another pre cut pumpkin from the supermarket incase I needed more and it went mouldy in 2 days and I had to throw it out. Reminded me how much better it is if we keep shopping local.
This pumpkin was so delicious I roasted the offcuts of the skin in a little olive oil and salt in the oven. They were so tasty! I am also drying out the seeds to roast for snacks or the kid’s lunchboxes. (will post tips on how to do this)
Classic Pumpkin Soup
- Total Time: 25 minutes
- Yield: 6 1x
Description
Ingredients
- 500g pumpkin, peeled & roughly chopped
- 1 carrot, roughly chopped
- 1/2 cup red lentils
- 2 cups vegetable stock
- plain or coconut yoghurt to serve
Instructions
THERMOMIX METHOD
Place pumpkin and carrot into TM mixing bowl and chop 15 sec / speed 7. Scrape down sides.
Add stock and lentils then cook 20 mins / 100°C / speed 1.
Blend 1 min / speed 9, increase gradually in speed.
Serve with a dollop of plain or coconut yoghurt.
NON THERMOMIX METHOD
Cut the pumpkin and carrot into 1-2 cm pieces to speed up cooking time. Add to a large saucepan with the lentils and stock.
Bring to the boil and simmer gently until vegetables are soft when tested with a fork.
Use a stick blender or food processor to blitz until smooth.
Serve with a dollop of plain or coconut yoghurt.
Notes
- Prep Time: 5 minutes
- Cook Time: 20 minutes
