Pumpkin & Lentil Soup.

A winter classic! Although there are hundreds, thousands (millions even?) of pumpkin soup recipes out there, I think one is pretty good, so here is one more! Plus this is like a lazy person's perfect meal to make... Put all ingredients into a pot, cook, blitz, eat!

This is a hearty & nourishing soup to warm up your body & get you through cold wintery days.




  • 4-6 garlic cloves

  • 1 leek

  • 1 red onion

  • around 1kg pumpkin

  • 1 cup split red lentils

  • a few sprigs of fresh thyme

  • 4-6 fresh sage leaves

  • 1 1/2 litres vegetable stock


If you have time, roast your pumpkin (with the skin), onion (whole) & garlic (in their skins) in the oven on 180C for around 30-40 mins then add to a pot with the rest of the veggies (with the pumpkin skin, without the onion & garlic skins). If not, make as per below…

  • Roughly chop all veggies & add to a large pot with a good glug of olive oil

  • Sauté slightly then add in the lentils, herbs & stock

  • Simmer with a lid ajar until the veggies & lentils are cooked (around 30 minutes)

  • Remove the thyme stalks (the leaves will have fallen off) & sage leaves (tie them together with cooking string when initially adding them to the pot if that's easier, otherwise remember how many you put in so that you know how many to take out!)

  • Blitz your preferred way. (I like to use a stick blender rather than a food processor or blender as it becomes too silky smooth for me that way. Using a stick blender it turns out smooth but not silky

  • Serve with a spoon of greek or natural yoghurt, ricotta, crushed nuts, seeds, chili flakes, chives or whatever you have

  • Enjoy!