Pumpkin Lentil Soup
A tasteful and satiating Butternut Squash/ Pumpkin Red Lentil Soup. This recipe is extremely budget-friendly, naturally plant-based and high in protein - thanks to the red lentils.
Ingredients:
1 large butternut squash
100g onions
25g ginger
15g, 4 cloves garlic
176g, 1 honey crisp apple, cored
1 habanero pepper
25g turmeric, grated
2 tsp fennel seed powder
2 tsp cinnamon powder
2 tsp paprika powder
½ tsp nutmeg powder
1 tsp cardamom powder
½ tsp allspice powder
1 ½ - 2 tbsp coarse sea salt
1 tbsp ground black pepper
5g red habanero pepper
3 tbsp olive oil
100g red pepper stock
400ml vegetable stock
500ml coconut milk
675g roasted pumpkin puree
300g red lentils
900ml water + 125 ml to rinse the food processor or blender
100ml lime juice
Directions:
Preheat oven to 425˚F
Cut the butternut squash in half and scoop out the seeds. Lay the halved butternut squash cut side up or down on a parchment-lined baking sheet and transfer to the oven to bake for 1 hour until the flesh is well softened.
Once the butternut squash is done roasting, it will is slightly caramalized. Allow to cool for 10 to 15 minutes, then scoop out the softened flesh and store in an air-tight container then in the fridge or freezer for later use for various pumpkin recipes.
Peel the onions and garlic and remove the core of the apple. Roughly chop them together the ginger and add to a food processor or blender. Blend this combo together until a unified slurry mixture. Pour the mixture in a container, rinse the food processor or blender with 125ml of water add to the container. Set it aside.
Grater the turmeric root to prevent its color from staining your food processor especially if it is made of plastic. Set it aside.
In a mixing bowl, combine together the spices: fennel seed powder, cinnamon powder, paprika powder, nutmeg powder, cardamom powder, allspice powder, coarse sea salt, ground black pepper and the habanero pepper.
Rinse the red lentils about 3 to 4 times until the water runs clear then soak the red lentils in lots of water, at least 3 inches above the level of the lentils. Set aside to soak overnight or before starting the cooking process.
Turn on stove to medium-high heat and warm up a large stock pot.
To the stock pot, add in the coconut oil, the slurry mixture, the spice mix and the grated turmeric. Sautè for 5 to 7 minutes until the mixture becomes aromatic similar to apple pie.
Next, stir in the red pepper stock and mix well to form a thick mixture.
Then add in the vegetable stock and coconut milk. Stir the contents well and bring to a simmer for about 5 minutes
Next add in the roasted pumpkin puree, red lentils and water. Stir the contents well, cover the pot and let the contents bubble for 12 to 15 minutes until the red lentils are softened.
Add in the lime juice, stir well and taste to adjust any seasonings.
Once done, turn of the stove and using an immersion blender, blend the soup until it becomes creamy and as smooth as preferred.
Serve as it or with bread, noodles, rice or however you fancy. Enjoy!
