As the leaves start to change colour and the weather gets cooler, there's nothing more comforting than eating a bowl of warming pumpkin soup around the table with my family.
I enjoy this recipe served with fresh crusty bread with lashings of butter.
Enjoy x
Sophie's Pumpkin Soup Recipe
serves around 6 people
- 1 x medium size pumpkin
- 1 x handful red lentils
- 3 x sticks celery
- 1 x teaspoon cumin seeds
- 1 x teaspoon fennel seeds
- 1 x teaspoon coriander seeds
- 1.5 litres vegetable stock
- Peel and de-seed the pumpkin and cut into 2cm cubes
- Remove the strings from celery sticks and chop into 2cm chunks
- Rinse lentils in plenty of cold water
- Crush all the seeds in pestle & mortar
- Put all ingredients in a large saucepan and bring to the boil. Gently simmer for about 45mn. If you like your soup spicy, you could add a pinch of chilli flakes.
- Remove from heat and leave to cool before thoroughly blitzing in a liquidiser until smooth.
- Heat up and serve with a dollop or two of cream cheese stirred in, accompanied by fresh crunchy bread and topped with some toasted pumpkin seeds.
Et voila!
Sophie Mirman - Founder and Creative Director