Pumpkin and Lentil Soup

2012-08-04
  • Servings : 2 Adult / 4 Toddler / 12 Baby
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Harry has always loved lentils. So when I was making pumpkin soup the other night I decided to give it an injection of goodness by adding lentils to his and whizzing it up in the mixer. I served it up with some toast fingers and he was in lentil heaven.  It’s times like these (and times when I make him parsnip inspired meals – gag) that I am reminded we are two very different people and he has completely unique tastes to me.

A wise woman once told me to always offer your baby foods that you don’t like, because they may love them, and if not, the facials are fun to watch.

Join us on Facebook for other foodie bits and pieces.

 

Ingredients

  • 1 knob of butter
  • 1 leek, finely chopped
  • 1 clove of garlic peeled, chopped
  • 4 large potatoes peeled, diced
  • ½ a large butternut pumpkin (or Kent pumpkin), peeled, chopped
  • 2 cups of salt reduced vegetable stock (homemade is better)
  • ½ cup thickened cream
  • Dash of Worcestershire sauce
  • 1 can of organic lentils

Method

Step 1

Melt butter in pan over medium, add leek, onion and garlic. Saute until soft. -

Step 2

Add potatoes and pumpkin, stirring well. Add stock, bring to the boil and simmer partially covered, for 20 mins (or until potatoes and pumpkin are soft). -

Step 3

(Baby) Select around a cup full of the cooked potato and pumpkin chunks and a few tbs of cooking juice. Process together forming a fine puree. Then add 2 - 3 tbs of the lentils, and puree with the mixture - add more cooking stock of needed. -

Step 4

(Toddler) Remove pot from the heat and use a stick blender to process mixture until it is a thick soup like consistency. Return pot to the stove, stirring well. Bring to boil, let simmer. Add cream and worcestershire sauce, stir to combine.  -

Step 5

(Toddler) Remove a portion of soup to a smaller pan for your toddler. Add lentils (amount depends on how much soup you have set aside. If you have set aside half, then use 3/4 can of lentils). Bring to a simmer and cook lentils for a few minutes. Remove from the stove and blend lentils till you form a puree soup consistency.  -

Step 6

(Toddler) Serve with sliced toast fingers for your toddler to dip into the soup.  -

Step 7

(Family) Remove pot from the heat and use a stick blender to process mixture until it is a thick soup like consistency. Return pot to the stove, stirring well. Bring to boil, let simmer. Add cream and worcestershire sauce, stir to combine.  -

Step 8

(Family) Serve with crusty bread and sprinkle with chopped parsley. Season with salt and pepper. -

Print Friendly


Recipe Comments

  1. posted by Jode on August 9, 2012

    I cannot get my girls to eat soup unfortunately (any tips?) but this looks so yum i shall try it out for the rest of us!

      Reply
    • posted by Allie on August 10, 2012

      Make it really really tasty? Hehe. One of the kids I nannied hated soup, so I introduced “dippers” i.e. toasted bread sticks or parmesan men (cheese melted in the oven in shapes – I used a gingerbread man cut out). Somehow, this made the soup tolerable and he would eat it all up? Strange creatures.

        Reply
  2. posted by felicity on October 19, 2014

    what sort of lentils do you use red or brown

      Reply
    • posted by Allie on October 23, 2014

      I used tinned brown, drained and rinsed.

        Reply

Post A Comment



Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe