Bill’s Pumpkin & Lentil Soup

After making Stolen Lamb last weekend we had a surplus of sourdough bread and decided to make one of Bill Granger’s winter soups. Although it took a couple of hours to get on the table, due to all of the roast veggies involved, it was definitely worth the wait. The smashed veggies give this soup a hearty, satisfying texture and the combination of chilli, cumin, coriander and paprika give it a real kick. Bill’s recipe makes more than enough for four so we have enjoyed the leftovers for the last few days and will definitely make this one again.

Recipe adapted from Bill Granger’s Bill’s Basics
serves 8

  • 1.5 kg butternut pumpkin, peeled and cut into 3 cm cubes
  • 750g tomatoes, quartered
  • 6 garlic cloves, peeled
  • 1 small carrot, chopped
  • ~30ml olive oil
  • 1t dried chilli flakes
  • 2t ground cumin
  • 2t ground coriander
  • 2t paprika
  • 4-5 cups of vegetable stock
  • 1 tin (or similar) of red lentils, drainedto serve
  • plain yoghurt
  • a pinch of sumac
  • crusty bread
  1. Preheat the oven to 180oC. Put the pumpkin, tomatoes, garlic and carrot in a large casserole dish
  2. Drizzle the veggies with olive oil and sprinkle with the spices and season with salt and pepper
  3. Cover the dish and bake for 90 minutes.
    We covered with 2 layers of alfoil and it required close to 2 hours to become soft
  4. With a potato masher or fork, roughtly mash the veggies and stir in the stock
  5. On a stove top, bring the soup to the boil
  6. Add the lentils then reduce the heat to low and simmer for 15-20 minute. Add some more stock if the soup becomes too thick
  7. Serve into bowls, season and top with a dollop of yoghurt and a sprinkle of sumac and serve with some crusty bread
    We used sourdough bread, so chose to fry it on the griddle pan with some olive oil (highly reccommended!)
  8. Enjoy!
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1 Response to Bill’s Pumpkin & Lentil Soup

  1. Paul G says:

    Great photography – must try the food

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