Sunday, January 08, 2006

Pumpkin & Red Lentil Soup



Ingredients
5oz Red Lentils
3 leftover slices roasted chunky pumpkin
Flesh from a leftover baked potato
2 cloves of allotment garlic (roughly sliced)
2 dried bay leaves (or 4 fresh)
Veg. stock or water + cube
Small amount orange /apple juice (optional)
Few twists Fiddes Payne organic red hot chilli blend or similar
Salt & loads of freshly ground black pepper to taste
Cubed mature cheddar or other cheese to serve

Method
Cover lentils with cold water, bring to boil, skim & boil hard for 10 minutes. Lower heat & simmer a further 15 minutes. (or prepare as per instructions on packet)

Add a stock cube, flesh from pumpkin & potato, garlic, herbs & spices, more water if necessary, juice if using and anything else you think would improve things.

Simmer for 20 minutes or so, blend in the pan and serve with toast & butter (see bread recipe November 2005) and cheese cubes to sprinkle.
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11 Comments:

Anonymous Jean said...

Fantastic pumpkin colour-great to have your blog back after break!

Sunday, 08 January, 2006  
Blogger Mike said...

Many thanks for your comment. The pumpkin has darkened in colour as it has ripened, turning the soup a georgeous rich orange.
Sue made a pumpkin & chickpea recipe from Claudia Roden on Friday and it was perfect. The texture is grainier and lighter than that of Crown Prince, my favourite squash, and blended well with the chickpeas.

All the best, Mike

Sunday, 08 January, 2006  
Blogger KT121 said...

Wow!That's a beautiful colour!
I've never made pumpkin soup with lentils but I love both pumpkin soup and lentil soup.Have just got to try this recipe!

Sunday, 08 January, 2006  
Blogger Mike said...

Lentils with pumpkin just came to me in a stroke of genius! I have a basic soup recipe from the Observer newspaper a year or two ago which advocates using ingredients with similar colours to keep the soup looking great.
All the best, Mike

Sunday, 08 January, 2006  
Blogger Allotment Lady said...

As usual stunning photos - greatly appreciated.

I use so many pumpkins and roast the slices en-mass in the autumn and freeze them, just leaving some for short term use. They are another way to have roasted pumpkin at hand for your soup or Sunday lunch or whatever.

I am going to try this recipe tomorrow, as I have not made a pumpkin soup with lentils all sorts of other things including chilli flakes, but this sounds just up our street. And of course a chunk of you bread which has usurped my favourite bread recipe that I had been making for years. It also makes great baps, and wholemeal rolls too.

Thanks Mike

Monday, 09 January, 2006  
Blogger Mike said...

Hi, thanks for your comment. Do you freeze the pumpkins with the skin on? (I don't suppose it matters really but I just wondered.) I haven't tried the bread in baps or rolls - did you have to adjust the cooking times?
(Here ends this edition of 'Question Time):)
All the best, Mike

Monday, 09 January, 2006  
Anonymous Heymou said...

It is a very appetizing pumpkin.
A color of a pumpkin is very bright and beautiful.
I think you are good at cooking.
A Japanese pumpkin is delicious, too.I cook it Sometimes.
I bought new Nikon camera [ D2X] the otherday.
and I went the river to take some phots as a testshooting.
At that time, It was very cold day so I was not able to take photos for long time.
But I took about 200 cuts photos .
Please chek my blog and please leave comment.

Monday, 09 January, 2006  
Blogger Mike said...

Hi Heymou, thanks for your comment. I will be straight over to your blog now to have a look!
All the best, Mike

Monday, 09 January, 2006  
Anonymous Clare said...

And I thought it was MY blog that'a called Pumpkin Soup! I hope you don't mind me linking to this post...

Brilliant pic and the recipe sounds like just what I need at this time of year!

Tuesday, 10 January, 2006  
Blogger Mike said...

Thanks for your comment Clare - spookily I have just this moment got back from checking your blog and leaving a post about Monty Don! Thanks for linking to my post - as pumpkins are my "indispensible" vegetable I will add your blog to my links if that's OK.
All the best, Mike

Tuesday, 10 January, 2006  
Blogger Sonia Bray said...

I have just sent the link to my husband. Hopefully when I get back from my trip, the kitchen will be clean and fully stocked so I can make these. Yum! Techlazy.com Crazyask.com Howmate.com

Tuesday, 18 April, 2017  

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