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Chestnut, Pumpkin and Red Lentil Soup

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Pumpkin chestnut and red lentil soup
  • Author: Delphine Fortin
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 4-6 servings 1x
  • Category: Plant-based

This comforting and nourishing chestnut, pumpkin and red lentil soup is just the autumn warmer you need to keep you and your family going.

Ingredients

Scale
  • 1 medium white onion, peeled and chopped
  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter + 1 teaspoon
  • 4 cups (650g) butternut squash or other pumpkin, diced
  • A few sage leaves
  • Sea salt & freshly cracked black pepper
  • 1 cup (200g) red lentils
  • 4.4 ounces (210g) whole roasted chestnuts, peeled + extra for serving
  • 3–4 cups (3/4 – 1L) vegetable stock
  • 1/3–1/2 cup (100ml) dry white wine

Instructions

  1. In a large pot or saucepan, heat the olive oil over medium-high heat. Add the onion and gently fry, stirring occasionally, until it starts to soften. Melt one tablespoon of butter and gently stir-fry the pumpkin, until roasted on all sides. Add the sage leaves and season with salt and pepper.
  2. Pour the vegetable stock, bring to a boil, then add the red lentils and simmer for about 15-20 minutes, or until pumpkin is tender and red lentils are cooked through.
  3. Add the cooked chestnut, reserving a few for serving, pour the white wine, and simmer 5 more minutes.
  4. Use an immersion blender to puree the soup until smooth. Taste and adjust the seasoning, adding additional stock if the soup is too thick.
  5. In a small frying pan, melt the remaining butter and stir-fry the extra chestnuts, chopped.
  6. Divide the soup into bowls, top with the chopped roasted chestnuts, thyme leaves, sprinkle with sea salt and freshly cracked black pepper, and enjoy!

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