Pumpkin lentil soup with harissa croutons recipe
As the winter chill sets in, this pumpkin lentil soup with harissa croutons will become your perfect refuge. Its blend of sweet pumpkin and earthy lentils, laced with a zest of orange, brings pure cosiness in every spoonful.
Ingredients
For the soup:
- 3 tbsp olive oil
- 1 large onion
- 500 g hokkaido pumpkin
- 120 g red lentil, rinsed
- 1 tsp turmeric
- ¾ tsp salt
- ½ tsp black pepper
- 1 tsp orange zest
- 700 ml vegetable stock
- 4 tbsp sour cream
For the harissa croutons:
- 3 tbsp olive oil
- 2 ½ tsp harissa powder
- ¼ tsp salt
- one ciabatta
- 30 g parmesan
Method
Begin by heating up 4 tablespoons of olive oil in a medium pot. Add one finely chopped onion and sauté it until it becomes translucent. While the onion cooks, peel and dice 500 grams of Hokkaido pumpkin. Add the diced pumpkin and 120 grams of red lentils to the pot. Season the mixture with 1 teaspoon of turmeric, ¾ teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of orange peel. Pour in 700 milliliters of vegetable stock, stir the ingredients together, and cover the pot with a lid. Bring the mixture to a boil, then reduce the heat and let it simmer on medium for 20 minutes.
In the meantime, prepare the harissa croutons. Cut one ciabatta into cubes of 2-3 centimeters. In a large bowl, mix 3 tablespoons of olive oil, 2 ½ teaspoons of harissa powder, and ¼ teaspoon of salt. Toss the ciabatta cubes in this mixture to ensure an even coating. Transfer the coated cubes onto a baking sheet and sprinkle over 30 grams of parmesan. Bake them in the oven at 200°C with a fan setting for 12-15 minutes.
Once the soup has simmered, remove the pot from the heat and blend it with an immersion blender until smooth. Stir in 4 tablespoons of sour cream. Serve the creamy pumpkin lentil soup with the crispy harissa croutons and a garnish of fresh basil.
