Pumpkin and Lentil Soup

Contributed by Sarah Schneider

The Tig Archives 10 / 31 / 2014

When I think of Halloween, I think of pumpkins – but not of the jack o’ lantern iteration we’ve all carved into shapes ranging from eerie to pedestrian – of spooky faces aglow on neighborhood porches. Instead, I think very vividly of the pumpkin costume my mom made for me when I was about six years old. A costume she stuffed with crumbled newspaper because we didn’t have enough pillows or cotton stuffing. I remember the crunch sound of the LA Times shoved all around me, the impossibility of sitting down, and the smell of ink – of coupon pages, and OP-eds pressed against my black leotard. And by some miracle – I have zero aversion to pumpkin. As a matter of fact, it remains one of my favorite things to roast up when autumn hits. If you find yourself with extra pumpkins to chop up, or if you’re having a mellow Halloween and want to cook up some seasonal fare, this recipe from our friends at Honestly Healthy is a soul satisfying and delicious option. Happy Halloween, friends & happy eating!

Pumpkin & Lentil Soup Serves 2-3

  • 3 1/2 cups pumpkin peeled and cut in 2 inch chunks
  • 1 clove garlic, finely chopped
  • 1 tsp cumin 1tsp fennel seeds
  • 1 tbsp sunflower oil
  • Generous pinch of pink Himalayan salt
  • 2 cups boiling water
  • 1 tbsp vegetable boullion powder
  • 2/3 cup red lentils
  • 1 piece of Kombu seaweed

Sautée the garlic in the sunflower oil with the fennel seeds, cumin and Himalayan salt for 1 minute. Add the pumpkin and coat it with the spices. Add all the stock and leave on a medium to high heat for 12 minutes. Pour into a blender and blend until smooth. (You can enjoy it like this or carry on to the lentil stage!) Pour the soup back into the pan and on a medium heat, add the lentils and piece of Kombu and leave to cook for 20 minutes. Add 1/4 cup of water and cook for another 20 minutes. Take off the heat and take the Kombu out and serve hot. If you want to serve inside a squash, buy an onion squash and put into the oven at 350°F for 1 hour. Slice the top off and scoop out the seeds and the pour the soup inside.

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Last Updated On January 21, 2019