Pumpkin Soup

Pumpkin soup is a winter lunch staple for our family, served with home made bread dipping sticks.  

The bone broth gives flavour, and the small amount of fat in the broth helps to make you feel full.  The split red lentils are high in protein which also give you that "satisfied" feeling at the end of the meal.  

4 litres of bone broth or stock

1/2 a large pumpkin or one small pumpkin

2 onions

1 cup of split red lentils

salt, pepper, herbs, spices to flavour

1. Put first 4 ingredients in a pot.  Bring to the boil. Turn down to a simmer until pumpkin is soft.

2. Blend the soup.

3. Add flavourings.

4. Optional – if the soup is thinner than you require, thicken with cornflour

    (add cold water to 4Tbsp of cornflour to make a paste, then add to the soup stirring well)

Serve with grated cheese (parmesan is nice), sour cream, croutons, home made bread dippers, parsely

This recipe feeds 4 adults and 4 children.

{{Photos to come}}

~Lorna