Looking for something warm to have before trick-or-treating this weekend?
Soup is always a great idea and this one could even be fab next week when you have a rather forlorn jack-o-lantern needing to be reinvented.
I’ve made a big batch of this and frozen it into servings of 4.
We’re now good for soup at a moment’s notice.
Start by sauteing; lentils (I like the little puy ones-tasty and quick to cook), celery, ginger and garlic in a bit of olive oil.
Add in cocoa powder (adds a great, deep flavour) and roasted pumpkin to the pan.
How to roast a pumpkin. Give the outside a quick scrub, place on a cookie sheet and bake whole until softened. Let cool, remove the seeds, guts and skin.
Top with chicken stock and let simmer until the lentils are cooked (about 15 minutes). Blitz with a handblender and
enjoy with a drizzle of heavy cream.
- 6 cups roasted pumpkin (roasted whole until soft, seeds scooped out and skin removed)
- 2 tsp each dried ginger, olive oil, mashed garlic
- 1 chopped, rib of celery
- 3 T chopped, fresh sage
- ½ cup puy lentils
- 1 tsp cocoa powder
- 6 cups chicken stock
- salt and pepper to taste
- Saute, herbs, spice, lentils and celery in the olive oil until slightly softened. Add cocoa powder, pumpkin and chicken stock. Simmer until lentils are soft and blitz with a hand blender.
- Taste for seasoning and if desired-serve with a drizzle of heavy cream.