Description
A heartwarming blend of sweet pumpkin and tangy tomatoes, enhanced with red lentils for a creamy and nutritious comfort soup.
Ingredients
Scale
- 500g (1 lb) jap pumpkin (kabocha squash), peeled and chopped
- 3/4 cup red lentils, rinsed
- 1 tablespoon garlic, minced
- 1 brown or yellow onion, roughly chopped
- 400g (15 oz) can diced tomatoes
- 4 cups vegetable broth
- 1/2 cup grated parmesan cheese
- Salt & pepper to taste
Instructions
- Prepare the vegetables: Peel and chop the pumpkin into small chunks. Peel and quarter the onion, and mince the garlic. Rinse the lentils under cold water and set aside.
- Cook the base: In a large pot, combine the pumpkin, onion, garlic, lentils, diced tomatoes, and vegetable broth. Season generously with salt and pepper.
- Simmer: Bring the mixture to a boil over medium-high heat. Reduce the heat to a gentle simmer and cook for about 30 minutes, until the pumpkin is soft.
- Blend for creaminess: Remove from heat, stir in the parmesan cheese, and blend until smooth.
- Final seasoning: Taste and adjust with more salt, pepper, or lemon juice.
- Serve: Ladle into bowls and garnish with extra parmesan and herbs, serving with grilled cheese for a complete meal.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days. This soup freezes beautifully for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 15mg