The Warm Embrace of Autumn: The Rich Soup That Captivates Everyone
When the temperatures drop and the days get shorter, there is only one desire: a warm hug.
And what is more comforting than a soup?
Introducing the Rich Soup with Lentils, Pumpkin, Kale, and Mixed Mushrooms: a true comfort food that nourishes the body and warms the heart.
This is not a simple minestrone, but an explosion of autumn and winter flavors, where the velvety sweetness of Pumpkin meets the slightly bitter and earthy note of Kale.
Enhanced by the earthy and succulent texture of Mixed Mushrooms (skillfully sautéed separately to enhance their flavor!) and the protein substance of Lentils, this soup is a complete, healthy, and satisfying one-dish meal.
The beauty is that this flavor explosion is naturally suitable for everyone: it is 100% Vegetarian and Vegan, rich in fiber and nutrients, proving that the most intense flavors come from the simplest and most genuine ingredients.
Prepare your pan, because the comforting begins!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Autumn, Winter
- Energy 143.94 (Kcal)
- Carbohydrates 25.41 (g) of which sugars 5.26 (g)
- Proteins 8.12 (g)
- Fat 2.25 (g) of which saturated 0.37 (g)of which unsaturated 0.51 (g)
- Fibers 5.08 (g)
- Sodium 197.93 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup cup red lentils
- 2 cups cups pumpkin
- 7 oz oz kale
- 9 oz oz mushrooms
- 6 cups cups vegetable broth
- 1 onion
- 1 carrot
- 1 stalk celery
- 3 cloves garlic
- to taste extra virgin olive oil
- 1 pinch salt
- 1 pinch black pepper
Tools
- 1 Pot Tognana
- 1 Cutting Board QIGHLIS
- 1 Saucepan
- 1 Skillet Lagostina
Steps
Start with the preparation work:
Dice the carrot, celery, and onion into small cubes or pieces for the soffritto.
Clean the mixed mushrooms and slice them, setting them aside.
Prepare the kale: remove the tougher central rib from the leaves and roughly chop the leaves.
Set aside.
Cube the pumpkin to your desired size and rinse the red lentils.
Soffritto, Toasting, and First Cooking
In a deep-bottomed saucepan (or deep skillet), pour a generous swirl of Extra Virgin Olive Oil.
Gently brown the carrot, onion, and celery.
Add the rinsed red lentils and toast them for a minute.
Add the pumpkin to the saucepan.
Add the sprig of rosemary.
Cover everything with hot vegetable broth, place the lid on, and cook on low heat for about 30 minutes, or until the lentils and pumpkin are nearly cooked.
Sauté the Mixed Mushrooms
This separate step will ensure perfect mushrooms:
While the soup cooks, in another non-stick skillet, heat a drizzle of Extra Virgin Olive Oil.
Add whole garlic cloves (if you prefer to remove them at the end of cooking) or minced and let them brown.
Add all the sliced mixed mushrooms.
Sauté them over medium-high heat until they release and reabsorb their water, becoming well-flavored.
Season with salt and pepper.
It’s time to combine all the ingredients:
Remove the garlic from the skillet (if used whole) and add the sautéed mushrooms to the soup pot.
Immediately add the chopped kale to the soup.
Stir well and cook over low heat for another 10-15 minutes, until the kale is tender but still retains its dark green color.
Season the finished soup with salt and pepper.
The final touch to enhance the flavor:
After turning off the heat, let the soup rest for about 5-10 minutes, covered, to allow the flavors to blend perfectly.
Serve the soup in warm bowls, ensuring each portion is rich with lentils, pumpkin, kale, and mushrooms.
Add a final generous drizzle of raw EVO Oil, another pinch of freshly ground black pepper, and, if desired, a sprinkle of fresh thyme to finish.
💡 Storage Tips and Creative Variations
Storage Tips
This rich soup is perfect because, like all legume-based dishes, it’s even better the next day!
In the Refrigerator: Let the soup cool completely at room temperature (maximum 2 hours).
Transfer it to airtight containers and store it in the refrigerator for up to 3-4 days.
In the Freezer:
This soup freezes wonderfully.
Divide portions into freezer-safe airtight containers, leaving a little space at the top (the liquid expands when frozen).
Lasts up to 3 months.
To Defrost:
Transfer the container from the freezer to the refrigerator the night before.
Then reheat on low heat, adding a ladle of broth or hot water if needed to restore the perfect consistency.
Creative Variation Ideas
If you want to give a different touch to the recipe, you can experiment with these variations:
Texture Variations and Additions
Complete One-Dish Meal Version: Add 80-100g of whole grains (like pearled barley, farro, or brown rice) together with lentils and pumpkin for an even more substantial dish.
Creamy Touch:
For a creamier texture, blend about half of the soup with an immersion blender and then mix it back with the rest of the ingredients.
Spiciness: For a hint of heat, add a pinch of fresh or powdered chili pepper in the initial soffritto.
Flavor Variations:
Smoky: Add a teaspoon of smoked paprika with the lentils for a deeper flavor note.
Tart/Citrus Finish: To balance the sweetness of the pumpkin, add a teaspoon of balsamic vinegar or the juice of half a lime at the end of cooking (after turning off the heat).
Exotic Mushrooms: Replace Mixed Mushrooms with Shiitake or dried Porcini (soaked and squeezed) for a more intense aroma.
❓ FAQ: Frequently Asked Questions about the Rich Soup
Can I use different dried lentils than red split lentils?
Yes, definitely. If you choose lentils like Castelluccio or dried chickpeas, it’s essential to soak them in cold water for at least 8-12 hours before cooking.
Be aware that cooking times will increase (about 45-60 minutes total) compared to the red split lentils, which cook faster.
What can I use instead of kale?
Kale is unique, but you can substitute it with green leafy vegetables that mimic its robust texture:
Savoy Cabbage: Requires a similar cooking time.
Curly Kale: An excellent alternative, cooks in about 10 minutes.
Swiss Chard: Use the tender leaves, adding them in the last minutes of cooking.
Is the recipe suitable for children?
Absolutely yes!
It is a very nutritious and complete dish.
For small children or if a more homogeneous texture is desired, I recommend blending the entire soup (or a portion) to eliminate larger pieces of kale and mushrooms.Can I prepare the soffritto in advance?
Yes. You can chop the carrot, celery, and onion and store them in the refrigerator for 1-2 days.
However, it is not recommended to prepare the cooked soffritto in advance, as some of the aroma will be lost upon reheating.
It’s a step that takes only a few minutes and enhances the final flavor of the soup.
