Yes. I know.
This soup looks like … well, let’s just not say it.
We need to keep our appetite, don’t we?
I’ll be frank, it was an experiment and when I saw the result I wasn’t thrilled. I’m no love blind mother who thinks her child is the prettiest ever, I do see it when my soup looks plain nasty.
And if you can’t look past it’s looks, I wouldn’t blame you.
But… it happened to be one tasty meal! I added a good dose of pimenton (spicy smoked paprika powder), roasted the pumpkin, tossed in some red lentils for nutrition and a bit of feta for a salty touch.
Because I felt like being a frugal and resourceful domestic goddess (ha! as if), I even saved the pumpkin seeds and roasted them. Which was nice for once, but not something I’m going to repeat for every pumpkin I slice, what a mess with all that de-stringing and cleaning of the seeds. Definitely tasty, but a whole lot of work!
If you don’t judge a book by its cover, or a soup by its looks, and are in for a spicy healthy lunch (or light dinner) this is a recipe for you.
- 1 pumpkin, of about 600 gr (21 oz), washed and sliced (peeling isn't necessary)
- 1 onion, sliced
- Butter, to bake in
- 750 ml (3 + ¼ cups) chicken stock (or vegetable stock to make the soup vegetarian)
- 100 gr (1/2 cup) red lentils
- ½ tsp smoked paprika powder
- Salt & pepper
- 50 gr (1/2 cup) feta
- Optional: fresh parsley and roasted pumpkin seeds to garnish
- Preheat the oven to 180 C (360 F)
- Place the pumpkin slices on a baking tray, drizzle with oil and bake for 30-40 minutes (check regularly, make sure they don't burn)
- Bake the onion in a bit of butter, add the pumpkin and the stock
- Let boil for 10 minutes and purée with a blender
- Add the lentils and let simmer for 30 minutes
- Stir in the smoked paprika powder and season with salt and pepper (if necessary)
- Crumble in the feta and garnish (optional)