The pumpkin and lentil soup is a perfect comfort food for cold days when you crave something warm, enveloping, and wholesome. With just a few simple ingredients, this recipe offers a velvety texture and a sweet, delicate flavor, enhanced by aromatic herbs and a drizzle of good olive oil. It’s easy to prepare, ideal for a light dinner or as a first course in a fall menu, but also a single dish that warms the heart. If you love legume soups, try the lentil and spinach soup, the potato and lentil soup, the chickpea soup, the split pea soup.
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OTHER TASTY SOUPS
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Pumpkin and Lentil Preparation
- 9 oz lentils
- Half pumpkin
- 1 onion
- 2 leaves bay leaf
- as needed extra virgin olive oil
- 5 cups vegetable broth
- as needed salt and pepper
- 7 oz small pasta (optional)
Tools
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- Pressure Cooker
- Steamer Basket
Steps to Prepare Pumpkin and Lentils
Wash the pumpkin, cut it in half, and remove seeds and strings. Soften it by steaming. I used a Delica pumpkin. Let it cool and remove the skin. Cut it into chunks.
Rinse the lentils under running water. Chop the onion roughly. Heat it in the pressure cooker with a drizzle of oil. Add lentils, bay leaves, and pumpkin chunks to flavor. Pour in the hot broth (I added salt to the broth). Close the cooker and cook for about twenty minutes from the whistle.
When the soup is cooked, if you wish, add the small pasta and cook for the time indicated on the package. Additional broth or hot water may be needed. Once the pasta is cooked, serve with some pepper and a drizzle of raw oil.
Storage
You can store the soup for a couple of days in the fridge, but it will need to be softened with hot broth.
