Pumpkin Lentil Soup

This is a very hearty soup.  It's a good time for it in Paris since the weather in Autumn goes from grey, cold days to vibrant sunny days where we still need a scarf wrapped around our necks—and it's not just a fashion statement.

The lentils beef up this soup and it makes it a nice replacement to potatoes,  and you'll get some added protein in.      As we are surrounded by an abundance of boulangeries in this city, nothing beats a straight out of the oven baguette.   Tear off a piece, lather it with some slightly salted butter, and drench it in this soup.  Just be sure to have enough leftover to mop up the bottom of your bowl.

Pumpkin Lentil Soup

INGREDIENTS//Serves 6

• 1 medium size yellow onion
• 1 litre vegetable broth
• 1 small pumpkin (around 800 grams), cut into small chunks
• 124 grams (1 cup) lentils
• 1 carrot, chopped into chunks
• 1 bay leaf
• 1 teaspoon of curcuma (tumeric)
• 1/2 teaspoon dried chili (I used Esplette and I always have Korean red pepper powder on hand)
• salt, adjust accordingly to taste

INSTRUCTIONS

In a large Dutch oven on medium heat add a tablespoon of olive oil and cook your onions until translucent and soft.

Increase the heat.  Add your vegetable broth, the pumpkin, the lentils, the bay leaf, and the carrot and bring it to boiling point.  Then turn down to low-medium heat and cover.

Let it simmer for about 30 minutes or until the pumpkin and lentils are cooked (they will have softened up, and if your pumpkin is slighty harder than the lentils, it's fine.  It will be blended together).  Stir in your tumeric and chili powder.

Let it cool down enough so that you can pour it in a blender and whiz it all up. 

To reheat your soup, pour it back into the Dutch oven and heat at low heat.