Thursday, 29 October 2015

Spicy Pumpkin and Tomato Soup.

Yesterday was a wild, wet and windy day, just the sort to stay in and make some soup, so I did.
A warming and hearty soup.
 Roasting the veg before adding to the pan enhances the flavour. 

Spicy Pumpkin and Tomato Soup

½ medium pumpkin                                         1 litre stock
½ butternut squash                                         3 teaspoon cayenne pepper
2 medium onions                                             1 tin tomatoes
1 red pepper                                                     100g lentils
                                                                        2 tablespoon sunflower oil

1. prepare pumpkin, squash and pepper by deseeding, sprinkle with the oil and the cayenne pepper.
2. Roast in the oven at 160 oC for 45 mins, only cooking the onions and pepper for the last 20 mins. While the oven is on cook the pumpkin and squash seeds.
3. Remove from the oven and allow to cool.
4. Meanwhile cook the lentils in the stock of your choice for 20 mins
5. Once veg is cool peel away from the skin and add to the pan of stock and lentils along with the tomatoes.
6. Cook for another 15 mins to mingle all the flavours.
7. Puree and serve sprinkled with some of the cooked seeds.
8. As an alternative you could swirl with some cream.


sprinkled with oil and cayenne pepper

scrapped off the skin

serve topped with the cooked seeds for added crunch.

I cooked all the pumpkin and squash, and froze the other half of each to use at a later date.

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