Soup season is here! This pumpkin and lentil soup with tahini drizzle is economical and can be put together in record time if you do some prep ahead of time.
This soup is dairy-free, gluten-free and vegan. I recommend adding more protein (there is some in the lentils but not enough); my choice is boiled eggs, but you can add more legumes or tofu to keep it vegan.
The flavour profile of this recipe is relatively plain to allow for customisations. Feel free to add your spices of choice, e.g. cumin, coriander, paprika, za’atar.
Pumpkin and lentil soup with tahini drizzle
- 3 cups cubed roasted pumpkin any kind
- 1 cup canned or cooked lentils drained
- 1.5 cups vegetable or chicken broth
- salt to taste
- 2 tbsp tahini
- 2 tbsp water
- 1 tbsp lemon juice
- 1/8 tsp sumac
- salt to taste
- coriander leaves
- boiled eggs optional
- toast or bread optional
- If you haven't roasted the pumpkin, peel, cube and roast in a moderate oven until soft (20-30 minutes).
- While you wait, make the sauce: whisk tahini, water and lemon juice together until smooth and with the consistency of yoghurt or pouring cream. Add more water if needed. Season with salt and sumac.
- Add pumpkin, lentils and broth to a small saucepan, bring to a boil.
- Use an immersion blender, regular blender or food processor to purée the soup to your desired consistency. I like it a little chunky.
- Season with salt to taste (take into account your broth might contain salt).
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