Garlicky Pumpkin Lentil Soup with Buttery Croutons
Serves 4-6
Author note: It’s important to pick through the lentils (like dried beans) before cooking to remove any rocks and debris that could be found. Also, be sure to rinse lentils before cooking.
thyme leaves
3 sage leaves
3 tbsp unsalted butter
1/2 cup yellow onion, rough chopped
1cup peeled and sliced carrots
15 cloves of garlic, crushed
3/4 cups pumpkin puree
1 1/4 cup green lentils
4 cups low-sodium chicken or vegetable stock
4 cup water
1 1/2 to 2 tsp kosher salt
black pepper, to taste
1 tsp white wine vinegar
homemade buttery croutons, to top (see recipe below)
With kitchen twine, tie the thyme and sage leaves together. Set aside. Rinse the lentils with cold tap water and set aside.
In a large pan, melt the butter over medium-heat. Add the onion, carrots, garlic, thyme and sage leaves. Cook until softened, about 6 minutes. Stirring often to prevent the garlic from browning.
Add the pumpkin puree and increase the heat to medium-high. Cook for 5 minutes or until the pumpkin is slightly browned and sticking to the pan. Stir occasionally to prevent burning.
Add the lentils and stock to the pan. Stir. Increase to high and bring to a boil, reduce heat to low and simmer. Cover slightly. Cook for 35 minutes or until the lentils are tender. Stir in the salt, pepper and white wine vinegar.
Ladle into warm bowls and top with homemade buttery croutons.
For the Buttery Croutons
In a skillet melt 3 tablespoons salted butter. Add 3 to 4 cups of cubed French bread and toast over medium-high heat until golden and springy.