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Yorkshire Recipes

Pumpkin and Orange Soup
Feasting and festivals go hand in hand
Serve this for lunch with warm bread

Serves 4

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Preperation time 10 minutes
Cooking time 25 minutes

Finely grated rind and juice of 1 large orange
Salt & freshly ground black pepper
100g/4oz Red lentils
1.3 litres/2pints Good chicken or vegetable stock
300g/11oz Onion roughly chopped
150g/5oz Carrots, peeled and roughly chopped
375g/13oz Pumpkin, peeled & roughly chopped

1. Put all the ingredients except the orange in a large saucepan and bring to the boil. Cover and simmer gently on the hob for 20-25 minutes or until all the vegetables are very tender
2. Leave the soup to cool slightly before pureeing in a blender or food processor.
3. Stir in the grated orange rind and juice and adjust seasoning to taste
4. Tips: Try adding 1 teaspoon of mild curry paste to the vegetables before cooking for a hint of spice. Use butternut squash when pumpkin is out of season or replace some or all of the onion with leeks. Serve the soup with a little crumbled blue cheese to stir in or for a chunkier soup just puree half and return to the pan.

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