All the cosiness right here, and perfect for all those leftover pumpkins! Instead of chucking all that beautiful orange flesh, bubble up a tasty soup and keep everyone toasty, full and packed with all the goodies.
It looks pretty lovely in its own ”¨little orange skin bowl, so get some mini pumpkins just for this.
Pumpkins, squash and carrots are rammed with beta carotene greatness – all that orange pigment does it – for a really big immune hit, antioxidants and Vit A. Red lentils add an energy boost from lots of molybdenum and iron that help oxygenate the blood and release energy. With added beautiful herbs and spices for lots of flavour and digestive goodness.
This is speedy and simple to make, and you can freeze it too, so worth making a big batch whilst these pumpkins are everywhere.
Makes 6 servings
- 1 Onion, sliced
- 3 Garlic cloves, crushed and sliced
- 6 fresh sage leaves
- 1 small Butternut Squash, peeled and diced into 1” cubes
- 1 pumpkin scooped (approx 1 cup of flesh) diced
- 2 carrots, diced
- 1 ½ cups Red Lentils
- 1 litre Chicken or Veg stock
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground ginger
- Toasted pumpkin seeds and 1 lime to serve
- Melt the butter or oil in a large pan with the onions, sage leaves and garlic, sautÃ©ing over a medium heat for 5-7 minutes until translucent but not browned.
- Add the vegetables and the spices and mix thoroughly, whilst turning up the heat. Soften veg on medium heat for 3-5 minutes, stirring.
- Add the lentils and stir quickly to coat with oils and spices. Once heated through pour over the stock and turn the heat up to high to bring to a boil.
- Turn heat down to low, and almost totally cover with a lid whilst simmering gently for approximately 20 minutes, stirring every 5 minutes or so to stop the lentils sticking.
- Do add more liquid if it starts to dry out. Blend. Serve in pumpkin halves sprinkled with toasted pumpkin seeds and lime juice.
Lizzie King, mother of 3, Nutritional Health Coach and Founder of Vitalove
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