Over Easter I whipped up a tasty batch and I though I would share the recipe. Actually it's less a recipe and more a guide, as I don't follow any hard and fast rules when it comes to pumpkin soup.
- butternut pumpkin (but any kind would do)
- sweet potato (I added this as there was only half a pumpkin available)
- red lentils (these add a lovely richness / thickness to the soup)
- harissa (optional)
- yoghurt (optional)
- cayenne pepper (optional)
Add in your lentils (I used about a cup) and about a litre of the stock of your choice (home made best but I cheated and used marigold brand vege stock) - enough so the pumpkin is well covered. You may need to add more stock as you go along and the lentils start soaking it up. Put in a squirt of harissa if you fancy (I normally do as I like it spicy).
Bring to the boil and then simmer until the pumpkin/sweet potato bits are tender.
Remove from the heat and blitz with a stick blender - or let cool and blitz in a regular blender.You may need to add more liquid to get the consistency you like - or, if you think the mix is too watery then remove some liquid before you blitz - you can always add it in later :)
Reheat gently, and then serve with a dollop of yoghurt and a sprinkling of cayenne pepper.
This soup also freezes really well for school/work/quick home lunches.
Of course, this is just a guide - you can get creative with herbs, spices, and home made stock to give this soup your own signature!