RecipeCastle

Pumpkin Lentil Soup With Chili Crisp

Pumpkin Lentil Soup With Chili Crisp

Ingredients

  • —Olive oil (2 tbsp: A healthy fat that enhances flavor and aids in the absorption of nutrients.)
  • —Shallots (2, diced: These add a subtle sweetness and depth of flavor compared to regular onions.)
  • —Carrots (3 small, diced: They contribute natural sweetness and a vibrant color, making the soup visually appealing.)
  • —Celery (2 ribs, diced: Adds a crisp texture and aromatic base for the soup.)
  • —Garlic (2 cloves, chopped: Known for its health benefits, garlic also brings robust flavor to the dish.)
  • —Kosher salt (2 tsp: Enhances and balances flavors; adjust to taste.)
  • —Black pepper: Freshly cracked for a hint of spice and warmth.
  • —Ground turmeric (1/2 tsp: Imparts a golden hue and is lauded for its anti-inflammatory properties.)
  • —Red lentils (1 cup: These lentils cook quickly and provide protein and fiber, making the soup hearty.)
  • —Vegetable or chicken stock (5-6 cups: The base of the soup, enriching it with flavor—homemade stock is preferable!)
  • —Pumpkin purée (2 cups: Provides creaminess, natural sweetness, and an array of vitamins.)
  • —Fresh herbs (rosemary, thyme, or sage: These herbs add an aromatic complexity that elevates the dish.)
  • —Chili crisp: A spicy finishing touch that adds flavor and texture.
  • —Bread: Use gluten-free if needed (perfect for dipping!)

Instructions

  1. 1

    Heat the oil: In a medium pot, heat the olive oil over medium heat.

  2. 2

    Add vegetables: Sauté the diced shallots, carrots, and celery until tender, approximately 15-20 minutes.

  3. 3

    Add garlic and spices: Stir in the chopped garlic and ground turmeric, cooking for another minute until fragrant.

  4. 4

    Add lentils: Pour in the red lentils and coat them with the oil and vegetables, allowing them to toast slightly for a minute.

  5. 5

    Pour in the stock: Add 5-6 cups of vegetable or chicken stock, stirring to combine. Bring to a gentle simmer.

  6. 6

    Simmer: Cook for 15-20 minutes or until the lentils are tender and the soup reaches a smooth consistency. If you prefer a smoother texture, this is the moment you can blend the soup with an immersion blender.

  7. 7

    Add pumpkin: Stir in the pumpkin purée and chosen fresh herbs. Allow the mixture to heat through for another 5 minutes.

  8. 8

    Serve: Ladle the soup into bowls, finishing each serving with a drizzle of chili crisp and a side of crusty bread for dipping!