Enjoy a comforting bowl of pumpkin and lentil soup, a delightful twist on traditional Italian recipes, perfect for autumn.

Pumpkin and Lentil Soup

Pumpkin and lentil soup is a nourishing and hearty variation of the traditional pumpkin cream, one of the most beloved autumn comfort foods. Warm, creamy, and enveloping, it encapsulates all the aromas of the season and the simple pleasure of a first course made with genuine ingredients.

In this version, the sweetness of pumpkin combines with the velvety texture of red lentils and the rustic flavor of black cabbage for a complete and balanced soup. The secret to its creaminess lies in adding a tablespoon of chickpea flour, which helps make it thick and soft. This healthy and genuine recipe is perfect for warming up autumn evenings with taste and lightness.

Ingredients

• 400g pumpkin, peeled and diced
• 150g red lentils
• 100g black cabbage, chopped
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 tbsp chickpea flour
• 1L vegetable broth
• Olive oil, to taste
• Salt and pepper, to taste

Instructions

1. In a pot, heat some olive oil and sauté the onion and garlic until translucent.
2. Add the diced pumpkin and black cabbage, cooking for a few minutes.
3. Stir in the red lentils and chickpea flour, mixing well to coat.
4. Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the lentils are tender.
5. Use an immersion blender to blend the soup until creamy, adjusting the consistency with more broth if needed.
6. Season with salt and pepper to taste, then serve warm, garnished with a drizzle of olive oil.

Total Time: 45 min
Cuisine: Italian