Spicy pumpkin-lentil soup with spinach
A pot of soup with a spoon in it can drive away the cold from frozen limbs and the gloom from the head. And spicy soup with pumpkin and green lentils is exactly that! It warms, caresses, and fills...
Ingredients · Servings For 6 people
- 400 g pumpkin
- 2 tbsp olive oil
- 2 tsp cumin
- 300 g green puy lentils
- 2 l vegetable broth
- 80 g bulgur
- 200 g baby spinach
- citron
- 6 tbsp white yogurt
Method · 1 h 30 min
- Preheat the oven to 220°C, fan to 200°C. Place the pumpkin on a baking sheet, drizzle with olive oil, season with salt and pepper, and sprinkle with 2 teaspoons of cumin. Bake until golden brown, 25–30 minutes.
- Transfer half of the pumpkin from the baking sheet to a pot. Add the lentils and 1.5 liters of broth, bring to the boil, then reduce the heat and simmer gently for 35-40 minutes, adding the bulgur for the last 10 minutes.
- Using a wooden spoon, mash some of the roasted pumpkin into the soup. Stir in the spinach, lemon zest and juice, more stock if needed, and the remaining pumpkin. Heat through. Serve with a dollop of yogurt sprinkled with the remaining toasted cumin. Recipe and photos taken from Olive Magazine.