We are now well into Autumn!! Which means it is starting to get into soup season! And we all know I LOVE a good soup!
I will admit, pumpkin soups were never something I enjoyed. But over the years my tastebuds have changed and its safe to say that because of THIS RECIPE I am now obsessed with pumpkin!
It just goes to show that your taste buds do change over time! So don't hate on anything to quickly! Try it cooked a different way or just a few months later and you might just surprise your self!
SERVES: 4
PREP TIME: 15 mins | COOK TIME: 40-50 mins
Ingredients
1 tbs olive oil
1 brown onion, chopped
2 garlic cloves
1 tsp grated ginger
2 tsp ground cumin
2 tsp ground coriander
1 tbs tumeric
800g butternut pumpkin, peeled and chopped
2 carrots, chopped
400g red lentils (red kidney beans)
1L vegetable stock
1/2 cup thickened cream
Spiced chickpeas
1 tbs olive oil
400g chickpeas
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp tumeri
Coriander oil (optional)
1/2 cup coriander leaves
1/4 cup peanut oil
Method
Heat oil in large saucepan. Add onion, garlic and ginger. Cook for 5 minutes or until onion softens.
Add cumin, coriander and turmeric and cook for another 30 seconds or until aromatic
Add the pumpkin, carrot, lentils and sick to the pan. Bring to the boil. reduce to a medium-low heat. Cook, partially covered, for 30 minutes or until the pumpkin and carrot are soft. Stir occasionally
Whilst soup is cooling prepare chickpeas. Heat oil in a frying pan. Add the chickpeas and all spices. Cook for 2-3 minutes or until chickpeas are golden. Slowly sprinkle spices over the chickpeas to ensure they are well seasoned.
To make the coriander oil, add ingredients into a blender and blend until smooth.
Use a stick blender or add soup to a blender (in small portions) and blend until smooth (or desired texture).
Serve and sprinkle with chickpeas and coriander oil
Enjoy!!
Enjoy xx
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