1 kg pumpkin or butternut squash cut into 1 cm cubes
3 medium onions chopped
3 fat cloves garlic finely chopped
2 seasoning peppers finely chopped
1 green chilli pepper finely chopped
1 stalk celery chopped
350 g breadfruit (or sweet potato) cut into 1 cm cubes
100g (1/2 cup) red lentils
180 g (3 medium) carrot coarsely chopped
1 litre water
2 tbsp olive oil
salt and pepper
2 chicken breasts cut into 1 cm cubes (eliminate for vegetarian and vegan option)
Soften the onions in the olive oil then add the garlic and peppers. After 2 or 3 minutes, add the peppers and celery. Stir to make sure nothing sticks. Toss in the pumpkin and breadfruit and stir thoroughly to coat in the “seasonings” Add the water and tip in the red lentils. You need to use some judgement here as to whether you have enough water.
You could stop at this point and have a delicious vegetarian/vegan pumpkin soup, or you could add the chicken bits and cook for a further 20 minutes.
Whichever option you choose, you can either leave this as a chunky soup, or make it smooth using a wand blender or “zjupper” as my daughter Kirsty says. As you can see from the photo above, I choose smooth.
MarkFebruary 14, 2014 at 6:54 am
I really love this recipe, more soups please.
GermaineFebruary 14, 2014 at 7:00 am
Thanks Mark. Glad you liked it. There will definitely be more….
Cashew cream - Sun Temple FoodNovember 14, 2014 at 10:24 am
[…] and tofu loaf for example, this is a brilliant thing to dollop on top. I’ve used it to thicken Pumpkin soup and more recently Curried sweet potato soup, and it totally starred as the “cheesy” middle in […]