Every time I make a pumpkin soup it takes me back in time to a past life when I was in chef’s school learning the arts of the culinary craft. One of our tutors was this rather obnoxious but very talented French chef, and although I can’t remember his name, there are two vivid memories that still stick out in my mind:
Sounds like good advice to me and it’s a tip I still follow to this day. And in terms of flavour, I think it beats those heavily processed little stock cubes that are filled with uncountable questionable ingredients.
Try it and see. You’ll thank me after!
Sauté gently, with the lid on, stirring frequently to prevent from sticking, for around 10 minutes or until golden and transparent.
Meanwhile wash the lentils by tipping them into a sieve, and placing them under running water. Stir them around with your hand to wash off any dirt or grit.
Peel the butternut squash, scoop out the seeds and cut it into rough dice (see the video below).
When the onion mix is ready, pour in the water and bring to the boil. Add the lentils and the pumpkin and reduce the heat to a light boil.
Set your timer for 17 minutes.
When the timer rings, check your pumpkin & lentils, they should both be tender. If not, continue cooking a few minutes more. Take the pot off the heat and blend until smooth either with a stick blender, or in a standard upright blender.
Pour the coconut milk into the pot of blended soup and season with salt and pepper to taste.
Serve with chopped coriander.
Who’s Behind FYAM?
I’m Melanie Stephens a qualified nutritionist, chef and workout enthusiast who’s wildly passionate about helping people get healthy, lean and energised so they can lead truly exceptional lives of their own design.
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