This is one of those soups that is hearty and satisfying, filled with beta-carotene to keep those immune systems in top shape for the coming season. I like to make a big batch and freeze some of it for later, to have on hand when you really need some nourishment.
Autumn is here; the wood fire has been lit a handful of times, on the greyest wettest days to keep the house a little drier. I’m searching for woollen socks and Ugg boots in the mornings and evenings and a warm drink before bed. The inward spiral is starting and I think I’m ok with it this time around, although maybe talk to me in another couple of months when deep winter has really set in.
For now I’m savouring this weather while it’s here, the light, the ease, the quiet stillness of the day, I truly love Autumn, it’s like bliss.
There is a quieting down of nature and of our activities, which feels like the natural flow of things, it feels nurturing.
This soup is almost like sunshine in a bowl, perfect to cozy up with by the fire, with a slice of sourdough toast on the side.
It does have a lot of ingredients but don’t be scared by the list, it is fairly straight forward.
The addition of red lentils gives the soup extra protein and nutrients. And the miso gives it a lovely richness too.
I hope the season ahead treats you well and you can find a sense of ease, comfort and contentment within.
Here’s the recipe
Enjoy!
Roast Pumpkin, Red Lentil and Miso Soup
Ingredients
- ¼ medium Kent pumpkin, skin and seeds removed
- 2-3 tbsp olive oil (for soup and roasting pumpkin)
- 1 medium onion, diced
- 1 medium carrot, diced
- ½ medium sweet potato, diced (skin removed)
- 2 stalks celery, diced
- 2 tsp fresh ginger root, finely chopped
- ½ cup red lentils
- 2 bay leaf
- ½ tsp coriander seeds
- ½ tsp cumin seeds
- 1 tsp mild curry powder (optional)
- ¼ tsp fennel seeds (optional)
- 5 cups water or vegetable stock
- 2 tbsp white/shiro miso paste
Optional toppings for serving
- cracked pepper
- drizzle of olive oil
- splash of tamari
- fresh herbs like coriander or parsley
Instructions
To roast the Pumpkin
- Preheat the oven to 200C
- Line a baking tray with parchment paper
- Remove the seeds and skin from the pumpkin and slice into thin pieces. Arrange on the baking tray and drizzle with olive oil.Place in the oven and bake for 35minutes or until soft and a little caramelised
- Remove from the oven and set aside.
For the soup
- In a large saucepan over medium heat, add in olive oil and then diced onion, saute until translucent.
- Add in the coriander, cumin and fennel seeds, bayleaf and curry powder, stir to combine.
- Then add diced celery, carrot, sweet potato, stir to combine. Add in the fresh ginger root.
- Add in the red lentils and stir to combine, then add 4-5 cups of water or vegetable stock.
- Let the soup simmer for around 30minutes, stirring occasionally.
- Once the lentils and vegetables are mostly cooked, add in the roast pumpkin, stir well to combine, the pumpkin should fall apart and mix into the soup easily.
- Simmer for another 15-20minutes. If it's becoming too thick add in another ½ cup of water or stock.
- Once the soup has cooked completely, remove from the heat.
- Using a hand held stick blender, blend the soup until smooth (this is optional)
- in a small bowl add 2-3 tbsp of miso paste with 2-3 tbsp of water, whisk together until smooth.
- Pour the miso into the soup and stir to combine
- To serve, place into bowls with toppings of choice and a slice of sourdough toast.Enjoy!
