Chestnut, Pumpkin and Red Lentil Soup
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 4-6 servings 1x
- Category: Plant-based
This comforting and nourishing chestnut, pumpkin and red lentil soup is just the autumn warmer you need to keep you and your family going.
Ingredients
Scale
- 1 medium white onion, peeled and chopped
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter + 1 teaspoon
- 4 cups (650g) butternut squash or other pumpkin, diced
- A few sage leaves
- Sea salt & freshly cracked black pepper
- 1 cup (200g) red lentils
- 4.4 ounces (210g) whole roasted chestnuts, peeled + extra for serving
- 3–4 cups (3/4 – 1L) vegetable stock
- 1/3–1/2 cup (100ml) dry white wine
Instructions
- In a large pot or saucepan, heat the olive oil over medium-high heat. Add the onion and gently fry, stirring occasionally, until it starts to soften. Melt one tablespoon of butter and gently stir-fry the pumpkin, until roasted on all sides. Add the sage leaves and season with salt and pepper.
- Pour the vegetable stock, bring to a boil, then add the red lentils and simmer for about 15-20 minutes, or until pumpkin is tender and red lentils are cooked through.
- Add the cooked chestnut, reserving a few for serving, pour the white wine, and simmer 5 more minutes.
- Use an immersion blender to puree the soup until smooth. Taste and adjust the seasoning, adding additional stock if the soup is too thick.
- In a small frying pan, melt the remaining butter and stir-fry the extra chestnuts, chopped.
- Divide the soup into bowls, top with the chopped roasted chestnuts, thyme leaves, sprinkle with sea salt and freshly cracked black pepper, and enjoy!
© 2024 Del's cooking twist
https://www.delscookingtwist.com/chestnut-pumpkin-and-red-lentil-soup/