Name: 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!

Description

Savor the flavors of fall with this hearty pumpkin lentil soup, topped with spicy chili crisp for a perfect kick.

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

Heat the oil: In a medium pot, heat the olive oil over medium heat.
Add vegetables: Sauté the diced shallots, carrots, and celery until tender, approximately 15-20 minutes.
Add garlic and spices: Stir in the chopped garlic and ground turmeric, cooking for another minute until fragrant.
Add lentils: Pour in the red lentils and coat them with the oil and vegetables, allowing them to toast slightly for a minute.
Pour in the stock: Add 5-6 cups of vegetable or chicken stock, stirring to combine. Bring to a gentle simmer.
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.
Add pumpkin: Stir in the pumpkin purée and chosen fresh herbs. Allow the mixture to heat through for another 5 minutes.
Serve: Ladle the soup into bowls, finishing each serving with a drizzle of chili crisp and a side of crusty bread for dipping!