Today we are making a thick and creamy pumpkin and green lentil soup perfect for chilly evenings.
Ingredients:
- 570g butternut squash
- 1 onion
- 1 head of garlic
- 1 red chili
- 2-3 tablespoon olive oil
- Salt and pepper
- 240g green lentils, from a can, drained and rinsed
- 40 g cashews
- 1/2 teaspoon harissa
- 500ml liquid vegetable stock
Steps:
1.Cut the butternut squash in the middle, scoop out the seeds (check this blog post on how to use them) and place them in a baking tray lined with parchment paper.
2.Peel and cut on onion in the middle, cut a thin layer from the garlic head and cut the chili to remove the seeds from it.
3.Drizzle some olive oil on top, then add the onion and chili in the tray,
4.Drizzle some olive oil on the garlic head along with a pinch of salt, then wrap it in a small piece of parchment paper.
5.Bake everything in a preheated oven for 50-60minutes or until the squash is cooked at 180°C. Half way through, remove the onion and chili and set aside.
6.Once the squash is ready, scoop out the flesh into a food processor, along with all the remaining ingredients and squeeze the garlic out of the head.
7.Blend until you get a smooth and creamy consistency.
8.Add in a pot and cook for 2-3 minutes. At this point add some more water (200-300ml) to make it more runny or keep it as it is if you prefer a more velouté form.
9.Taste and adjust the seasoning to your preference.
10.Serve with toasted pumpkin seeds and bread.
Enjoy!
