Tomato and Pumpkin Soup
Serves: 4
Ready in: 15 to 30 mins
Looking for a warming winter soup recipe? This delicious tomato and pumpkin combo from the team at Kic fits the bill perfectly - and is simple to make too!
Ingredients:
450g pumpkin 400g tinned tomatoes 1 brown onion 2 garlic cloves 1 tbsp extra virgin olive oil 1tsp paprika 1 cup red lentils 1100ml reduced salt vegetable stock 1 tsp salt 1/2tsp black pepper Bread of your choicemethod:
- Peel and chop the pumpkin into rough 2cm cubes and then set aside. Roughly chop the onion and mince the garlic.
- Heat the olive oil in a saucepan over medium heat. Add onion, garlic and paprika, then sauté for 5 minutes, or until softened. Add the pumpkin, tinned tomatoes, red lentils, stock, salt and pepper. Bring to boil for a few minutes, then reduce to simmer until the pumpkin is soft; approximately 20 minutes.
- Transfer soup to a blender (or use an immersion blender) and puree until smooth and creamy, then serve immediately.
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