A delicious, warming and soulful soup, especially on a chilly day, created with beautiful pumpkins from Kilduff Farm.
1 tbsp olive oil
1 large onion, diced
2 large garlic cloves, crushed
1 tsp Korma
250g Kilduff Farm pumpkin or a pumpkin/squash mix (cooked weight)
1 large sweet potato, diced
100g red lentils
1 ltr boiling water
2 vegetable stock cubes
2 tbsp tomato puree (optional)
Salt and pepper to taste
- Heat the oven to 190°C | 180°C fan | gas 5.
- In this recipe, it is best to roast the pumpkin first, to release its sweet flavour. Simply cut the pumpkin in half, scoop out the seeds (save for later, see below) then cut again into quarters. Lightly brush with olive oil, place on a baking tray and roast for approximately 30 – 40 minutes, until soft. Remove from the oven and cool.
- Once cooled, remove the skin and use the flesh only in this recipe. If using the leftover pulp from carving, roast it on a baking sheet lined with tin foil and brush with a little olive oil to prevent sticking.
- While the pumpkin is roasting, put a large pan on a medium heat, add the olive oil and soften the onion until translucent.
- Add in the crushed garlic, cumin and turmeric and toss in the onion for a couple of minutes to help release the spice oils.
- Add the diced sweet potato, lentils, tomato, water, vegetable bouillon, salt and pepper to the pan and bring to the boil. Simmer until the vegetables are tender, about 15 minutes.
- Add in the cooked roasted pumpkin flesh and blend the soup with a hand-held blender or liquidiser, until smooth.
- Serve hot with fresh crusty bread, a dollop of natural yoghurt and sprinkling of roasted pumpkin seeds. Delicious & nutritious!
This recipe has been lovingly created for Kilduff Farm by Sonia Lee, LeeLifeNutition.