Perfect Pumpkin & Lentil Cream Soup

With Halloween just around the corner, this recipe ensures that all pumpkin goodness goes into great tasting food and not the bin – the perfect dish for staying warm and cozy as winter starts to draw in.



A splash of olive oil

1 large onion

4 cloves of chopped garlic

Approx. 800g of diced pumpkin

100g split red lentil

A small sprig of rosemary and/or thyme

1 cube of vegetable stock

50g of crème fraiche

Salt & pepper to taste



  1. Heat the olive oil in a pan and fry the onion, garlic, along with the lentils and pumpkin. You can include the seeds at this point too or toast them in a shallow pan and sprinkle them on top at the end.
  2. Season mixture well and pour over the hot vegetable stock. Add a sprig of thyme or rosemary and cover for around 25 minutes, until the pumpkin is soft and easy to break apart.
  3. Whiz the cooked mixture in a food processor, gently adding the crème fraîche between pulses.
  4. Season again and serve with a small sprig of thyme and a small spoon of crème fraîche gently dragged through the middle of the mixture. Enjoy!

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