Sophie's Pumpkin Soup Recipe

 

As the leaves start to change colour and the weather gets cooler, there's nothing more comforting than eating a bowl of warming pumpkin soup around the table with my family.

I enjoy this recipe served with fresh crusty bread with lashings of butter.

Enjoy x

Sophie's Pumpkin Soup Recipe

serves around 6 people

• 1 x medium size pumpkin
• 1 x handful red lentils
• 3 x sticks celery
• 1 x teaspoon cumin seeds
• 1 x teaspoon fennel seeds
• 1 x teaspoon coriander seeds
• 1.5 litres vegetable stock

1. Peel and de-seed the pumpkin and cut into 2cm cubes
2. Remove the strings from celery sticks and chop into 2cm chunks
3. Rinse lentils in plenty of cold water
4. Crush all the seeds in pestle & mortar
5. Put all ingredients in a large saucepan and bring to the boil. Gently simmer for about 45mn. If you like your soup spicy, you could add a pinch of chilli flakes.
6. Remove from heat and leave to cool before thoroughly blitzing in a liquidiser until smooth.
7. Heat up and serve with a dollop or two of cream cheese stirred in, accompanied by fresh crunchy bread and topped with some toasted pumpkin seeds.

Et voila!

Sophie Mirman - Founder and Creative Director