Creamy Pumpkin and Lentil Soup

Name: Creamy Pumpkin and Lentil Soup
Cook time: 30 min
Yield: 4 servings
Ingredients: 30 ml olive oil; 150 g yellow onion small dice; 120 g carrot small dice; 90 g celery small dice; 4 g kosher salt; 12 g garlic minced; 2 g dried thyme; 2 g ground cumin; 2 g smoked paprika; 20 g tomato paste; 425 g pumpkin puree; 180 g red lentils rinsed and drained; 960 ml vegetable broth; 240 ml water; 4 g kosher salt; 2 g black pepper freshly ground; 60 ml heavy cream; 10 ml apple cider vinegar; 8 g parsley chopped; 240 g crusty bread toasted, for serving

A blended pumpkin and lentil soup built on sautéed aromatics, simmered until the lentils are soft, then finished with cream and parsley. It serves as a full main-course soup with bread on the side.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

30 ml olive oil
150 g yellow onion small dice
120 g carrot small dice
90 g celery small dice
4 g kosher salt
12 g garlic minced
2 g dried thyme
2 g ground cumin
2 g smoked paprika
20 g tomato paste
425 g pumpkin puree
180 g red lentils rinsed and drained
960 ml vegetable broth
240 ml water
4 g kosher salt
2 g black pepper freshly ground
60 ml heavy cream
10 ml apple cider vinegar
8 g parsley chopped
240 g crusty bread toasted, for serving

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, and 4 g of the salt. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 6 to 8 minutes. The vegetables are softened and glossy with no raw onion smell.
Add the garlic, thyme, cumin, paprika, and tomato paste. Cook for 1 minute, stirring constantly, until fragrant and the paste darkens slightly. The spices smell toasted and the tomato paste has deepened in color.
Stir in the pumpkin puree, red lentils, vegetable broth, water, and the remaining 4 g of salt plus the black pepper. Bring to a boil, then reduce to a gentle simmer. The pot reaches a boil, then settles into steady small bubbles across the surface.
Simmer uncovered, stirring occasionally and scraping the bottom, until the lentils are fully tender and starting to break down, 18 to 20 minutes. The lentils are soft with no chalky center and the soup thickens noticeably.
Turn off the heat. Blend the soup until smooth with an immersion blender, or carefully blend in batches in a countertop blender, returning it to the pot afterward. The soup is smooth and evenly thick with no visible lentil pieces unless you prefer a little texture.
Stir in the heavy cream and apple cider vinegar. Taste and adjust with a little more salt only if needed. Warm over low heat for 1 to 2 minutes, without boiling. The soup looks creamy and cohesive and tastes balanced, with gentle acidity and warmth from the spices.
Ladle into bowls, garnish with the chopped parsley, and serve with the toasted crusty bread. The soup is steaming hot and the bread is crisp at the edges.