Roasted Pumpkin Soup – Colourful And Tasty

A couple of weeks ago I shared with you the trick I saw Jamie Oliver show on one of his culinary shows about how to bake a butternut squash, click here to see it.

Today I am presenting the soup I made after I roasted the butternut squash, a delicious soup of nice colour, full of flavours.

This soup, as any one I make at home, is extremely easy to make, it is smooth, with delicate taste. I added some lentils for thickness and because my family love lentil soup and also some ham – to add some saltiness and meaty flavour as well. I should admit that I usually use baked bacon when I prepare butternut squash soup, it really goes very well with the sweetness of the vegetable/fruit, but that day I decided to add something different and I do not regret it. The soup was yummy, didn’t have any not overwhelming aromas or tastes, it was a nice and beautiful meal to serve the people I love.

Give it a try!

Roasted Pumpkin Soup

Ingredients:

  • ½ of medium roasted butternut squash

  • 100gr ham

  • 1-2 onions, cut in cubes

  • 4-5 carrots, cut in slices

  • 100gr red lentils

  • seasoning – 1-2 chicken stock cubes, parsley, black pepper

Preparation:

  1. Add all the vegetables, together with the ham and lentils to a pot

  2. Season and add water, enough to cover them all plus a little more

  3. Boil for 20 minutes or until the lentils and butternut squash are ready

  4. When ready, cream the soup and add parsley and black pepper

Serve warm.

Hope you are brave enough to give something unusual a try. Hope you enjoy it as much as my family likes it.

If you have tried cooking butternut squash or pumpkin soup before, share with me your results – good or bad, your suggestions and recommendations. Just leave a comment below!

Wish you a nice day!

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