Serves: 4 | Prep time: 5 minutes | Cook time: 45 minutes | Difficulty: Easy | Suitability: Vegan
Whether you’ve been outside playing in the snow, or are staring out of the window marvelling at its beauty, what better way to keep yourself warm than with a pumpkin and lentil soup! Good quality ingredients are the key to this classic dish, and if you’re feeling extra indulgent, serve with some lightly toasted, buttered bread for that full belly feeling.
Ingredients
1 clove of garlic
1 head or red onions, chopped
1 carrot, chopped
300g of pumpkin, cubed
100g of red lentils
2 litres of Tropical Sun Vegetable Stock
1 teaspoon of Tropical Sun Paprika Powder
Toppings:
Pumpkin seeds
Cream
Parsley
Method
- Add all the ingredients to a soup pot and simmer gently for 45 minutes.
- Remove bay leaves and blitz the rest with a blender until super smooth.
- Serve in a soup bowl, drizzle with cream, pumpkin seeds and parsley.
- Serve and enjoy!
