I can say without a doubt that this lentil and pumpkin soup has become one of my favorites. I decided this after the first spoonful. In fact… I had a suspicion already while it was cooking on the stove. Oh my, how delicious! It’s delicate, comforting, wholesome, nutritious, and the slightly spicy touch fits perfectly. Moreover, it’s also easy to prepare. In short, I can’t find a single flaw in it. What do you think? Won’t you try it?

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Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 2 people
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients for the Lentil Soup

You can adjust the final amount of broth as you wish, depending on whether you want a thicker or thinner soup. The important thing is to always add it hot.

4.4 oz red lentils
7 oz pumpkin flesh (weight after cleaning)
2.5 oz carrot (weight after cleaning)
1 spring onion
chili pepper (amount to taste)
vegetable broth
Half tbsp tomato paste
extra virgin olive oil
salt
black pepper

Tools

1 Saucepan with lid
Mezzaluna
Ladle
1 Wooden Spoon

Preparation of the Lentil Soup

Clean the pumpkin, removing the peel and all seeds and internal fibers. Wash it well and cut it into small pieces. Of course, do not throw away the peel, which is delicious: see HERE to see how to use it.
Clean the spring onion, removing the roots and green leaves.
Trim the carrot and scrape it clean. Then chop these vegetables together: I used a mezzaluna.
Heat a couple of tablespoons of oil in a saucepan and sauté the chopped carrot and spring onion for a couple of minutes.
Then add the pumpkin and let it flavor for another two minutes, stirring very often.
Rinse the red lentils and transfer them to the saucepan.
Give it a stir, then cover everything with boiling broth.
Add a tablespoon of tomato paste and a pinch of chili pepper (actually, you can adjust it to your taste).
Salt to taste and bring to a boil, then cover and continue cooking for 20/25 minutes, adding more hot broth as needed. Once cooked, the pumpkin should be almost dissolved, and the lentils should be soft. Adjust salt and pepper.
Serve the lentil soup in individual bowls, sprinkle it with freshly ground black pepper, and serve immediately, hot. Enjoy! Paola.
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