Hearty Pumpkin Soup

Hearty Pumpkin Soup

Recipe by Simon Taylor
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  • Light spray + 1 tsp Rapeseed oil

  • 2 White onions, finely chopped

  • 2 Garlic cloves, finely chopped

  • Finely chopped parsley

  • 100 g chopped tomatoes

  • 800 g chopped pumpkin

  • 100 g split red lentils

  • ½ tbsp dried thyme

  • 1 Litre litre hot vegetable

  • 50 g half fat or reduced fat crème fraiche

  • 4 slices of wholemeal bread (toasted)

  • Optional black pepper for seasoning


  • Heat the oil in a large casserole dish and fry the onions over a medium heat until translucent and turning golden brown. Add the garlic (keep the pumpkins to one side), lentils and dried thyme. Fry together for a minute.
  • Add the vegetable stock then season with pepper and then cover. Let this simmer for 20- 25 minutes until the vegetables are cooked.
  • Wash and dry the pumpkin seeds before heating up the teaspoon of oil. Add the seeds and fry them until they start to pop and jump. Cover and stir frequently. When the seeds look toasted, remove them from the heat.
  • Blend the cooked lentils and pumpkin mixture with a hand blender until smooth. Add the crème fraiche and give it one last blend. Taste the soup and season with pepper if needed.
  • Toast the bread and slice into croutons.
  • Serve the soup in a jar or a mug with toasted seeds, parsley, and croutons on top.

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