Feb 14, 2011
A happy marriage of a piece of pumpkin and some leftover lentils with apple that I cooked last week, this soup could equally be made from scratch.
This recipe serves four.
Slice an onion and soften in butter over a low-medium heat for a few minutes, while you peel, de-seed and chop a butternut squash (or other pumpkin to a similar size). Add the chopped squash to the onions, together with a cinnamon stick, four cloves and a teaspoon of ground cumin.
Place a lid on the pan and cook over a low heat for about 20 minutes then add a peeled and finely chopped eating apple and continue to cook until the pumpkin is soft enough to be mashed with a fork.
While the pumpkin is cooking, boil 50g of puy lentils in plenty of water until they’re soft but retain some bite, about 20 minutes.
Remove the cinnamon stick. With a hand blender, “whizz” the pumpkin and apples until smooth. Then stir in the cooked lentils, season with salt, pepper and grated nutmeg and eat.