By Jaime Martin on Tuesday, May 10th, 2016 in . No Comments
Spicy lentil and pumpkin soup.
Even tho our weather is warmer then it should be 3 weeks out from winter and we are still hitting high 26-30 degrees ! I felt like it was time to start making soups.
A family pleaser is my pumpkin soup although I snuck in some cheeky lentils tonight, they didn’t even know!
1 onion roughly chopped
1 leek roughly chopped
Sauté in a olive oil 1-2 teaspoons of curry powder 1/4 teaspoon of fennel seeds 2 teaspoons of chicken stock.
Peel and roughly chopped 3/4 of a Kent pumpkin place in pot cover with 4 cups of water ! Bring to boil, simmer until pumpkin is soft. Add 1 can (drained and rinsed) of lentils.
Purée in blender
Serve as is or too with 1-2 teaspoons of Greek natural yogurt, chopped shallots, flat lead parsley, coriander and chilies. And your fav bread on side we love a 7 seeds and grain Vienna or an olive sour dough. You’ll just want to keep going back for more. #comeonwinter #pumpkinsoup #Jleighkitchen #familymeal #alwayswantmore #projectyou #nutrition #recipes #cooking #yum