Pumpkin Lentil Soup with Orange & Rosemary Butter
This simple soup is nourishing and warming after a morning of sowing seeds. With the addition of the lentils to provide protein it makes a perfect lunch or light dinner. The flavoured butter (compound butter as we called it in my chef days) adds depth to the soup making it not-just-any pumpkin soup. I like to use a pressure cooker for this soup as it takes a third of the time to cook but it can also be cooked in a large pot.
Ingredients
- 1 cup red split lentils
- 1 leek washed and roughly chopped
- 2 carrots peeled and roughly chopped
- 2 stalks celery chopped OR 1 cup celeriac, diced
- Approx. 1.5kg crown pumpkin peeled and roughly chopped
- 1 litre homemade chicken stock
- peeled zest of 1/2 orange
- Sprig of rosemary
- Pinch of sea salt
Instructions
- Soak the lentils for several hours then rinse well and combine in a large pot/ pressure cooker with the remaining soup ingredients. Bring to the boil then simmer for around 30 minutes until vegetables are tender. Alternatively use a pressure cooker, timing for 10 minutes once the valve pops up. Remove the woody rosemary stalk and purée with a stick blender. Season to taste.
- Serve soup with a 5mm round of orange rosemary butter allowing to melt then stir through the soup.
Notes
Orange Rosemary Butter
In a bowl combine 100g room temperature butter, 1 tsp finely chopped rosemary, 1 tsp orange zest and pinch of sea salt (omit if using salted butter).
Use a fork to thoroughly combine the butter and flavours. Tip onto grease-proof paper and roll into a 3cm wide log twisting the ends to secure. Chill to set.
In a bowl combine 100g room temperature butter, 1 tsp finely chopped rosemary, 1 tsp orange zest and pinch of sea salt (omit if using salted butter).
Use a fork to thoroughly combine the butter and flavours. Tip onto grease-proof paper and roll into a 3cm wide log twisting the ends to secure. Chill to set.