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Pumpkin Lentil Soup With Chili Crisp
Alyssa

Pumpkin Lentil Soup With Chili Crisp

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

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!

Method
 

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