Am I premature with my current obsession for soups? I admit, in the sun it’s actually pretty warm outside but I just can’t stop complaining about the fact that it got too cold too quickly! And because we needed a break from cake, pumpkin soup sounded like a good nutritious option to keep everyone happy. People like me can comment about how it is warm and comforting, other people can comment on how it is orange with plant in it! We even had some leftover focaccia and I used it to make yummy croutons 🙂
On a sadder note, the photo kind of sucks. We’re back to that time of year when the hours of sun light are just not enough and I can’t always cook lunch and dinner at 10 am. I doubt I am going to come up with some masterplan for light arrangement for the moment. I am still working on my prop box/backgrounds storage and so on – everything is a big work in progress, but I’ll get there!
Think positive! Eat pumpkin soup!
Ingredients
800 gr butternut pumpkin, peeled and cut in little cubes
1 liter vegetable stock (made with ALL the scraps from the pumpkin and onions)
2 onions, chopped
100 gr red lentils
80 gr coconut milk
1 tbsp apple cider vinegar
olive oil
For garnish: focaccia croutons (optional), fresh thyme and sesame oil
Cook the pumpkin in a heavy-based pot with 5 tbsp olive oil until well caramelized. Take it out of the pot with a straining spoon and chuck in the onions, cook until soft/caramelized.
In the meantime put the lentils into enough hot water to cover them and let them sit until they go into the soup, they will cook quicker.
When the onions are soft and caramelized, add the pumpkin back in the pot, stir everything and add enough stock to cover everything up. Cook for about 5 minutes over medium heat.
Strain the lentils and add them to your soon-to-be soup and add again enough stock to cover everything up. Cook over medium heat until the pumpkin and the lentils are soft, add more stock if necessary. Blend everything with a stab mixer, add more stock if the soup is too thick. Put the pot back on the stove (low heat), add the coconut milk , salt to taste and the cider vinegar. Cook for about 5 minutes.
Serve warm with some croutons, sesame oil and fresh thyme. Let Autumn begin!
