Another soup recipe?
Unfortunately I was not feeling very good lastly because of a cold (hello cold season…). But everyone knows a hot soup can work miracles against a runny nose, sore throat and whatever else your body has to fight with.
The thing is that even when I’m ailing (or maybe especially when I’m ailing) I want something good and tasty to eat. And this Pumpkin-Orange Soup hits the spot exactly. With the pureed, roasted pumpkin and a hint of orange it is warming, rich and subtle sweet and with the added roasted cauliflower and lentils makes a very substantial meal. The perfect meal to treat yourself and feel better immediately.
- 600 g pumpkin, cut into large chunks
- 1 cup lentils
- 1/2 cauliflower head, divided into small florets
- 1 Tsp Cumin
- 1/4 Tsp Cinnamon
- Salt (to taste)
- Roasted pumpkin from above
- 300 mL non-dairy milk (I used coconut milk)
- Juice of 1 orange
- Cayenne pepper
- Fresh parsley
- Spread the pumpkin on a baking sheet lined with parchment paper. Roast in the oven for about 45 minutes or until soft.
- Meanwhile cook the lentils according to the package instruction. When cooked, drain them very well and mix in a bowl with the cauliflower, cumin, cinnamon and salt. Spread the mix on a baking sheet lined with parchment paper and roast along with the pumpkin in the oven (this will take about 25-30 minutes).
- When pumpkin is done start making the soup: put all soup ingredients into a mixer and mix until smooth. Adjust the consistency to your preference by eventually adding more milk.
- Serve the soup with the roasted cauliflower and lentils as a topping and garnish with some fresh parsley.