How can we make a seasonal soup if we don't use pumpkin during this time of year? And mixed with lentils? Lentils are one of the darlings of Christmas-time and New Year’s! So, here’s an unforgettable dish to warm you up from the winter cold -- complete with our seasonal favorites (pumpkin and lentils)!
A soup that's good for you
In addition to pumpkin that’s rich in fiber, mineral salts, vitamins A and C and numerous other beneficial properties, the co-star ingredient for this soup is the lentils. In general, legumes are a precious source of nutrition due to high protein, carbohydrate, fiber, B vitamins and minerals that are present. There are numerous health benefits: lentils lower cholesterol levels, they reduce the risk of different types of cancer and they also provide a low level of fat. In short, they nourish fully without adding any unwanted calories, fat or sugar! A spicy touch of ginger and cumin gives this dish a pop of unexpected flavor.
Spicy Pumpkin and Lentil Soup Recipe
Serves 4
Ingredients
9 oz. pumpkin, 7 oz. lentils (already boiled), 2 carrots, 1 leek, 4 tablespoons extra virgin, olive oil, Grated ginger to taste, One teaspoon cumin powder, Sunflower seeds to decorate, Salt and pepper to taste
Method
Chop all vegetables coarsely. Heat oil in a pan, toast the spices and add leek until golden-brown. Add the other vegetables and water. Bring to a boil. Let simmer for about 30 minutes until vegetables are soft. Purée the cooked mixture, season with salt and pepper and transfer to bowls for serving. Toast sunflower seeds (or pumpkin seeds, if you prefer) in a pan and use them to decorate soup. Serve hot with croutons.