I had to share our very evil looking pumpkin with everyone. Ian did a great job turning my sketch into reality – and enhancing it! Can’t wait to see it all lit up tonight.
With it being Halloween today, I thought it was very appropriate for a pumpkin themed recipe. It’s been getting a lot cooler now, so these are perfect soup days. This came out a lot creamier than I expected without the help of any milk or cream. It was all thanks to the potatoes, red lentils and roasted pumpkin guts (a little halloween humor! 
)
“Creamy” Roasted Pumpkin Soup
Makes 6-8 servings
Makes 6-8 servings
Ingredients:
- 3 small potatoes, washed & diced
- 1 large carrot, peeled & diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1/2 roasted onion (optional)
- 1/2 roasted small baking pumpkin
- 1/2 cup red lentils, rinsed
- 7 cups water
- 1/2 tbsp olive oil
- salt, black pepper, crushed red chili flakes, pinch sage, sprinkle of turmeric
Directions:
- Heat olive oil over medium heat in a large pot.
- Add potatoes, carrot and onion. Sprinkle with some salt, black pepper, chili flakes and let cook for about 10 minutes to soften up a little. Add the minced garlic after about 5 minutes.
- Pour in the water and stir.
- Add in the roasted pumpkin, red lentils, sage and turmeric. Mix well.
- Bring to a boil and then reduce heat to low. Let simmer for about 45 minutes, stirring once in a while to ensure nothing sticks to bottom and adjust liquid if becomes too thick.
- Puree soup with a hand blender and enjoy your very creamy roasted pumpkin soup. Enjoy!
Nutritional Information per bowl (approx & based on about 3 1/2 cups pumpkin):
128 calories, 4.31g fibre, 5.48g protein
