Yes. I know.
This soup looks like … well, let’s just not say it.
We need to keep our appetite, don’t we?

The cutest pumpkin

The cutest pumpkin

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.

Smoked paprika powder

Smoked paprika powder

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.

Spicy pumpkin lentil soup

Spicy pumpkin lentil soup

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!

Home roasted pumpkin seeds

Home roasted pumpkin seeds

 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.

Bon appétit!

Spicy pumpkin lentil soup

Spicy pumpkin lentil soup

Spicy pumpkin lentil soup
 
Author:
Serves: serves 2-3
Ingredients
  • 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
Instructions
  1. Preheat the oven to 180 C (360 F)
  2. 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)
  3. Bake the onion in a bit of butter, add the pumpkin and the stock
  4. Let boil for 10 minutes and purée with a blender
  5. Add the lentils and let simmer for 30 minutes
  6. Stir in the smoked paprika powder and season with salt and pepper (if necessary)
  7. Crumble in the feta and garnish (optional)

2 Responses

    • Eva in the Kitchen

      Haha Thank you Because Yum! I felt it didn’t look that appetizing, but I’m glad you don’t see it that way. Because pretty or not, it is pretty tasty ;-)

      Reply

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